Lebkuchen, a German Gingerbread (Vegan and Gluten Free

• Vegan
• Gluten free

• Produce

  • 1 1/2 tsp Ginger

• Condiments

  • 1 tbsp Brown rice syrup
  • 100 g Maple syrup
  • 1 tbsp Molasses

• Baking & Spices

  • 1 tsp Arrowroot
  • 1/2 tsp Baking powder
  • 1/4 tsp Baking soda
  • 1 pinch Black pepper
  • 1/2 tsp Cinnamon
  • 5 g Cocoa powder
  • 120 g Free from fairy' plain gluten free flour
  • 1/4 tsp Spice, mixed

• Oils & Vinegars

  • 30 g Coconut oil
  • 1 tbsp Coconut oil

• Nuts & Seeds

  • 40 g Almonds, ground

• Liquids

  • 1/4 tsp Rosewater

Found on naturalkitchenadventures.com

Description

Ingredients

• 120g free from fairy plain gluten free flour
• 40g ground almonds
• 5g cocoa powder
• 1 & ½ tsp ginger
• ½ tsp cinnamon
• ¼ tsp mixed spice
• ½ tsp baking powder
• ¼ tsp baking soda
• pinch black pepper
• 30g coconut oil
• 100g / 85 mls maple syrup
• 1 tbs / 15mls molasses
• 1 tbs coconut oil
• 1 tbs brown rice syrup
• 1 tsp arrowroot
• ¼ tsp rosewater

Directions

• To make the lebkucken dough, combine the flour, almonds, cocoa, spices and baking agents in a small mixing bowl till all the ingredients are well distributed.
• Meanwhile warm the coconut oil in a saucepan over a low heat until it melts and stir through the maple syrup and molasses till well combined. Allow the mixture to cool a little before pouring into the dry ingredients, stir well, first with a spoon and then with your hands bringing the mixture into a dough ball.
• Cover the dough ball with cling film and leave to rest in the fridge for 15-20 minutes.
• Pre-heat the oven to 160C (fan)
• Take the dough out of the fridge, unwrap and place on top of baking parchment. Then place the cling film on top of the dough and using a rolling pin roll out the dough till its about 3mm thick. Using star cutters, cut out the gingerbread and transfer using a palette knife to a parchment lined baking sheet. (This process is rather fiddly with this dough so you are also very welcome to roll the dough into small balls with your hands, place on the baking tray and flatter down with a fork)
• Place the tray of lebkuchen in the oven and bake for 15 minutes till golden brown. Remove and allow to cool. The lebkuchen harden as they cool.
• The glaze is optional, you may prefer a simple light dusting of icing sugar, or have them without anything at all. To make the glaze melt the coconut oil in a small saucepan and add the syrup (brown rice syrup doesnt have much flavour which is why I use it, you can also use maple), and then add the arrowroot powder, keep stirring till a pale paste forms. Add the rosewater if you like, and then brush this onto the slightly cooled lebkuchen. The arrowroot will dry clear.