Gingerbread with matcha icing

Name: Gingerbread with matcha icing
Prep time: 30 min
Total time: 48 min
Yield: 25
Ingredients: 250 g light spelt flour; 1 parcel baking powder; 60 g sugar; 30 g cocoa powder; ⅔ dl maple syrup; 1 tbsp dark almond cream; 1 tsp matcha powder; 25 pecan nuts; 3 ½ dl oat drink; 1 tbsp gingerbread spice; 1 pinch salt; 150 g white chocolate

Vegan Baking sweet Biscuits

Total: 48 min. | Active: 30 min.

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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!

Recipe by:
Lara - Vanillacrunnch

Ingredients

for 25 pieces

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
⅔ dl	maple syrup
1 tbsp	dark almond cream

Matcha icing
150 g	white chocolate, finely chopped
1 tsp	matcha powder
25	pecan nuts

How it's done

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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