Vegan, gluten-free gingerbread, wonderfully aromatic with hazelnuts, fine dates, fruity oranges, coated with dark chocolate coating. Ideal for the pre-Christmas coffee party, or as a homemade gift.
Prep Time 15 minutesminutes
Cook Time 15 minutesminutes
Total Time 30 minutesminutes
Servings 12Piece
Calories 340kcal
Ingredients
FOR THE GINGERBREAD:
400gground hazelnutsAlternatively, mix with other nuts
TIP: Simply grind whole nuts yourself in a food processor.
If using whole hazelnuts, grind in food processor.
FOR THE GINGERBREAD DOUGH put the ground hazelnuts, maple syrup, dates, oat flour, orange zest, orange oil, gingerbread spice and salt in a food processor and mix to a fine dough. If the dough is too dry, add a sip of water or applesauce.
400 g ground hazelnuts, 165 ml maple syrup, 30 g Oatmeal, 100 g Medjool dates, 1 Pack Orange peel, A splash of orange oil, 2 tbspn Gingerbread spice, 1 Pinch of salt
Preheat oven to 175 degrees and line a baking sheet with parchment paper. Form twelve equal portions from the dough, press onto the wafers (50mm diameter) and shape into even gingerbread. Bake in oven for 12 minutes175 °C convection or 195 °C upper-lower heat, remove and 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. TIP: The couverture becomes more fluid by adding cocoa butter or coconut oil).
100-200 g Dark chocolate coating
Store at room temperature for up to two weeks or give as a gift and give a treat.