I’ve been dithering with myself for a long time about whether to make this Gingerbread Recipe actually put online. Maybe you are asking yourself why? The answer is because it is not perfect. Blame it on that darn chocolate frosting. I did my best and really tried to do everything right. But the Chocolate simply had a mind of its own and formed crystals just like that. Without asking me! That’s a cheek, isn’t it? In doing so, I treated them so well and gently melted them in a water bath, not too hot of course. Well, that’s how it can go. Therefore, today there are unfortunately no super perfect Gingerbread but which will blow you away taste, I can promise you.
Vegan gingerbread or Christmas can come
The most important thing in this recipe are nuts, more precisely ground Hazelnuts . Add maple syrup, unflavored oil, applesauce, dried apricots, orange zest, orange oil, gingerbread spice, a pinch of salt and wafers. The apricots are soaked 15 minutes soaked in hot water, so the gingerbread will be really nice and juicy. Now just add the melted chocolate over the sweet parts and they are perfect.
If you don’t like chocolate, you can always leave it out and replace it with frosting. You can easily make this yourself by mixing a cup of powdered sugar with some Vegetable milk and a dash of lemon juice. Add milk sip by sip and stir until a smooth glaze is formed.
IMPORTANT TIP ON THE OBLATES: I almost overlooked the fact that yes wafers also contain gluten. If you want to buy a gluten-free version here’s what you can do. These are ones with 70mm diameter, then you get a few more gingerbread out.
Chocolate gingerbread can be really addictive
I am always in the great situation that I have the sweets right in front of my nose after the shooting. With the Gingerbread I found it particularly difficult to stop snacking. Especially because they are so nice and soft and juicy inside. The combination with the wonderful Christmas spices, the chocolate and the fruity component of the oranges make these gingerbread just so delicious. One of my favorite ingredients in this case are the hazelnuts. I checked them for their nutrients and summarized them for you. The delicious nuts are:
- Particularly rich in valuable vitamin E
- Have a whopping 12% protein
- Are particularly rich in minerals such as magnesium, calcium, zinc, iron and phosphorus
- Contain especially many B vitamins
- Consist largely of monounsaturated and polyunsaturated fatty acids (the healthy fatty acids).
Oh yes, finally, a tip about orange oil, which I used in this Recipe have used. This is not a must, but gives a wonderful aroma. Here, however, you don’t have to buy the cheap orange flavoring from the supermarket, but you can use a high-quality, organic oil. I have linked you the product I used below.
I hope you are now really in the mood to re-bake these incredibly delicious gingerbread cookies. Perfect with a punch, a nice cup Chai tea or a hot chocolate for the ultimate chocolate shock.
On the bowl, ready and go with these Christmas vegan and gluten-free gingerbread cookies, they are:
- Slightly baked on the outside
- Soft and juicy inside
- Christmas spiced
I wish you a lot of fun with the Nachbacken and am pleased of course about a review at the bottom of this page. If you post a picture, use the hashtag #veganevibes.
Vegan gingerbread (gluten free)
FOR THE GINGERBREAD:
- 400 g ground hazelnuts Alternatively mix with other nuts
- 165 ml maple syrup
- 50 ml tasteless oil I take a high heat sunflower oil
- 30 g Applesauce
- 100 g dried apricots
- 1 Pack orange peel or grated peel of 2 oranges
- A splash of orange oil
- 2 tbspn Gingerbread spice
- 1 Pinch of salt
- 8 Piece Wafers I used 90mm diameter, gluten free orderable online in 70mm
FOR THE CHOCOLATE ICING:
- 100-200 g Dark chocolate coating
- In preparation, place the apricots in a heatproof bowl and pour hot water over them. Leave to infuse for 15 minutes.
- For the gingerbread dough put the ground hazelnuts, maple syrup, oil, applesauce, orange peel, orange oil, gingerbread spice and salt in a bowl and knead well with your hands. Drain apricots, pat dry with a kitchen towel and cut into small pieces. Add to the dough and knead well once again. Depending on the moisture content, add a little more applesauce. The dough should not be too dry, but rather a little sticky.400 g ground hazelnuts, 165 ml maple syrup, 50 ml tasteless oil, 30 g Applesauce, 100 g dried apricots, 1 Pack orange peel or grated peel of 2 oranges, A splash of orange oil, 2 tbspn Gingerbread spice, 1 Pinch of salt
- Now preheat the oven to 175 degrees and line a baking tray with baking paper. Form eight equal portions from the dough, press onto the wafers and shape into even gingerbread cookies. Bake in the oven for about 12 minutes, remove and let cool completely.8 Piece Wafers
- For the chocolate coating Melt the couverture in a water bath. Once the chocolate is liquid, cool to room temperature. Cover the gingerbread with the chocolate icing and allow to set for about an hour.100-200 g Dark chocolate coating
- Store at room temperature for a few days (if they even last that long!) and enjoy!
- Melting pot chocolate: https://amzn.to/2SbTOoa