Ingredients:
- 300 g spelt flour
- 150 g ground almonds
- 100 g brown sugar
- 100 g maple syrup
- 50 g coconut oil (melted)
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp gingerbread spice
- 1 tsp cinnamon
- 1 pinch of salt
- 100 ml plant-based milk (e.g. almond or oat milk)
- 100 g powdered sugar (for the icing)
- 2 tbsp lemon juice (for the glaze)
Preparation:
- Preparation: Preheat the oven to 180°C (top/bottom heat) (160°C fan/convection oven). Line a baking tray with baking paper.
- Make the dough: Mix the spelt flour, ground almonds, brown sugar, baking powder, baking soda, gingerbread spice, cinnamon and a pinch of salt in a large bowl.
- Add liquid ingredients: Add the maple syrup, melted coconut oil, and plant-based milk. Knead everything into a smooth dough.
- Cooling: Wrap the dough in cling film and let it rest in the refrigerator for about 30 minutes.
- Roll out the dough: Dust a work surface with flour. Roll out the dough to about 1 cm thick.
- Cut out gingerbread: Use any cookie cutter to cut out cookies and place them on the prepared baking sheet.
- Baking: Bake the gingerbread in the preheated oven for about 10-12 minutes until lightly browned.
- Let cool: Let the gingerbread cool completely on a wire rack.
- Prepare the glaze: Mix the powdered sugar with the lemon juice to form a smooth glaze.
- Glaze cookies: Cover the cooled gingerbread with the glaze and let it dry.
Serving: Enjoy your homemade vegan gingerbread with a cup of tea or coffee.
Tip: Store the gingerbread in an airtight container to keep it fresh and aromatic for a long time. Merry Christmas and happy baking!
