When the first snowflakes gently fall from the sky and a white blanket settles over the landscape, the world seems to sink into a magical calm. The clear, cold nights make our breath float before us like tiny clouds, and the crackling of a warm fire provides the perfect backdrop for wrapping yourself in a cozy blanket. During this quiet time of year, there's hardly anything more beautiful than feeling the comforting warmth of your own kitchen while the scent of freshly baked gingerbread slowly spreads through the room.
Lebkuchen, a traditional pastry that has accompanied us for centuries, brings not only flavor but also memories of past winter evenings and the anticipation of festive days. It's a symphony of oriental spices and love that makes every bite a little celebration.
Today I want to share a special recipe that will bring that winter magic into your kitchen and make every gingerbread lover's heart beat faster. It's gluten-free, organic, and vegan.
For this recipe you need the following ingredients:
1 pack of “PIZZA & MEHR” KUSTURA baking mix (gluten-free, organic, vegan)
1 pack of gingerbread spice (approx. 30g)
200 g ground almonds
250 g coconut blossom sugar
150 ml unsweetened applesauce
400 ml water
For the glaze you need:
200 g dark chocolate
60 g coconut oil
whole blanched almonds for decoration
(If you're avoiding caffeine, you can also make the gingerbread without any icing. It tastes wonderful without it!)
Preparation:
Pour the "PIZZA & MORE" baking mix into a bowl, add the ground almonds, gingerbread spices, and coconut blossom sugar. First, mix the dry ingredients thoroughly. You can use a food processor, a hand mixer, or simply a whisk. Combine 150 ml of unsweetened applesauce with 400 ml of water and add it to the remaining ingredients. Blend everything together thoroughly or mix by hand.
Grease a baking sheet with coconut oil, pour the batter into the pan, and smooth it out with a wet spatula if necessary. Place the gingerbread in the preheated oven at 200°C (top/bottom heat) on the middle rack for about 40 minutes. It's best to do the toothpick test to check if your batter is ready.
Let the finished dough cool down well!
Chop the chocolate and melt it thoroughly with the coconut oil in a double boiler, then pour it over the gingerbread. Place whole almonds at regular intervals and let the gingerbread cool in the refrigerator for about two hours. Cut the gingerbread into equal-sized pieces and serve.
We wish you bon appetit and a wonderful Advent season!
Your Elizabeta
from KUSTURA Backmischung