Vegan, gluten-free gingerbread, deliciously aromatic with hazelnuts, dried apricots, fruity oranges, covered with dark chocolate coating. Ideal for the pre-Christmas coffee party, or as a homemade gift.
Prep Time 1 hourhour
Cook Time 15 minutesminutes
Total Time 1 hourhour15 minutesminutes
Servings 8Gingerbread
Calories 521kcal
Ingredients
FOR THE GINGERBREAD:
400gground hazelnutsAlternatively mix with other nuts
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!