DE  |  FR  |  IT
all recipes   Cakes, Cookies, Delicacies
 

Gingerbread Taler 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.

Rapunzel Products


201730 Almond flour
603020 Chia seeds
304340 Dates without pit Deglet Nour, HAND IN HAND
1430785 Semisweet couverture, HAND IN HAND
1200135 Atlantic sea salt fine
HAND IN HAND

Fair trade and organic farming are central for Rapunzel


Foreign Distributors

We distribute our products around the world - our local partners are happy to help you.


Buy Online

No organic store in your neighborhood? Order directly in the Rapunzel webshop.


Rapunzel Naturkost © 2019 • Imprint & privacy protectionPrint version