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Gingerbread made of almond flour with dates and chia

Details


Preparation time
20 min
Baking Time
20 min
vegan
vegan
Gingerbread made of almond flour with dates and chia
Gingerbread made of almond flour with dates and chia

Method


Preheat the oven to 180 ° C. Cover dates with 80 ml of hot water, add chia seeds and leave for 10 minutes. Then puree in a blender until smooth. Add almond flour, 40 g chopped bittersweet couverture, apple puree, gingerbread spice and salt and mix everything to a smooth dough.

Make about 40 balls from the dough. Place the balls on a baking sheet lined with baking paper. Dip a fork in water and press the balls flat with the fork back. This creates a grooved surface. Moisten the fork again and again. Bake the gingerbread tar for about 20 minutes until it’s golden brown and allow to cool. Finally, melt the couverture in a water bath and dip the taler in half.

Ingredients


For the glaze:

Rapunzel Products


603020 Chia seeds
304340 Dates pitted Deglet Nour HAND IN HAND
1200135 Atlantic sea salt fine
RAPUNZEL NATURKOST GmbH
Rapunzelstraße 1, D - 87764 Legau
Telefon: +49 (0) 8330 / 529 - 0
Telefax: +49 (0) 8330 / 529 - 1188
E-Mail: info@rapunzel.de
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RAPUNZEL NATURKOST GmbH
Rapunzelstraße 1, D - 87764 Legau
Telefon: +49 (0) 8330 / 529 - 0
Telefax: +49 (0) 8330 / 529 - 1188
E-Mail: info@rapunzel.de