Gingerbread with matcha icing

Gingerbread with matcha icing

Total: 48 Min. | Active: 30 Min.
vegan, lactose-free
Nutritional value / piece: 110 kcal
, Fat: 5 g
, Carbohydrate: 15 g
, Protein: 2 g

Europe meets Asia! To add a twist to traditional gingerbread, I have given it a new shape and topped it with matcha icing. This recipe is very simple and contains no animal produce. The bright green of the match powder will make these gingerbread diamonds the star of any tea party!

Ingredients

25 pieces

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Dough

250 g light spelt flour
1 parcel baking powder
60 g sugar
30 g cocoa powder
1 tbsp gingerbread spice
1 pinch salt
3 ½ dl oat drink
dl maple syrup
1 tbsp dark almond cream

Matcha icing

150 g vegan, white chocolate, finely chopped
1 tsp matcha powder
25 pecan nuts
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Utensils

One square springform pan (approx. 23 cm), base lined with baking paper, sides greased.

How it's done

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Dough

In a bowl, mix the flour with all the other ingredients up to and including the salt. Add the oat milk, maple syrup and almond butter, mix. Transfer the mixture to the prepared tin.

To bake

Approx. 18 mins. in an oven preheated to 180°C (convection). Remove from the oven, allow to cool slightly, remove the tin frame, leave to cool on a rack. Cut the cake into diamonds.

Matcha icing

Place the chocolate in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate, add the matcha, stir until smooth. Spread the icing on top of the gingerbread, sprinkle with nuts.

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