Gingerbread
Ingredients
- 40 g wholemeal flour (e.g. oat flour)
- 100 g ground nuts or almonds (a mixture is also suitable)
- 1 tsp baking powder
- 1 tsp cinnamon
- 1 – 1.5 tsp gingerbread spice
- 50 g dates
- 50 g apple puree
- 15 g coconut oil
- 1 organic orange
- 40 g dark chocolate
Quantity: 8 – 10 pieces
preparation
- Preheat the oven to 175 °C top and bottom heat and prepare a baking tray with baking paper.
- Place the dates in a bowl, pour boiling water over them and let them soak for 5 to 10 minutes.
- Mix flour, nuts, baking powder, cinnamon, and gingerbread spice in a bowl. You can also add the zest of a quarter to half of an organic orange.
- Puree the pitted dates with the apple puree and coconut oil.
- Mix all ingredients. The dough should not be sticky; add a little more flour if necessary.
- Place the dough in the freezer for about 15 minutes. This makes it easier to shape the gingerbread.
- Using a tablespoon, form the dough into balls and flatten them on the baking paper. The gingerbread should be about 5 to 10 mm thick.
- Bake in the oven for 10 minutes and let cool until the gingerbread is firm.
- Melt the chocolate in a water bath and cover half of the gingerbread with it (or completely, if you like).
Coconut macaroons
Ingredients
- 40 g oat flakes
- 60 g desiccated coconut
- 60 g coconut milk (creamy part that floats on top) or coconut butter
- 1 pinch of salt
- 40 g maple syrup
- 40 g dark chocolate
Quantity: 10 – 12 pieces
preparation
- Preheat the oven to 175 °C top and bottom heat and prepare a baking tray with baking paper.
- Combine all ingredients except the chocolate and blend until smooth.
- Form balls with a tablespoon and place them on the baking paper.
- Bake for 15 to 20 minutes until the macarons are lightly browned. Let the macarons cool.
- Melt the chocolate in a double boiler and dip the macarons into the chocolate. Then let the macarons harden upside down. If you have any leftover chocolate, you can use it to decorate the tops once the base has set.
Tip: Since canned coconut milk is often contaminated with contaminants, you can also use jarred coconut butter instead. In this case, you'll need a few tablespoons of water to prevent the dough from becoming too dry.
Vanilla croissants
Ingredients
- 70 g flour (e.g. gluten-free flour mix)
- 30 g ground almonds
- 15 g coconut blossom sugar or xylitol
- 2 tsp ground vanilla
- 1 pinch of salt
- 50 g nut butter (e.g. cashew butter)
- Coconut flour for dusting
Quantity: 8 – 10 pieces
preparation
- Preheat the oven to 160 °C fan/convection oven and prepare a baking tray with baking paper.
- Mix flour, almonds, coconut blossom sugar, vanilla and salt.
- Add the nut butter to the dry ingredients and knead thoroughly. If the dough is too crumbly, add a little more water or plant-based milk.
- Roll the dough into a roll and shape it into croissants.
- Bake for 10 to 15 minutes.
- While the croissants are still warm, they can be dusted with vanilla and coconut flour. The croissants will keep for several weeks in the refrigerator and usually taste even better after a few days than they do right out of the box.