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Vegan gingerbread

Vegan gingerbread

Vegan gingerbread that melts in the mouth. With aquafaba as a substitute for a soft and full-bodied consistency.
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Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings: 3 person
Course: dessert
Ingredients Method

Ingredients
  

  • 30 g millet flakes
  • 200 g chestnuts
  • 50 g date flour
  • 3 g baking powder
  • 0,5 tsp cinnamon
  • 2 tsp gingerbread spice
  • 120 g cold potatoes
  • 20 g potato flour
  • 100 ml aquafaba
  • 12 top loading, diameter 70 mm
Glaze
  • 4 dates Deglet Nour
  • 100 ml water
  • 50 ml almond or soy drink
  • 10 g cacao powder
  • 5 g starch flour

Method
 

  1. Boil the potatoes in water until soft. Then peel and leave to cool.
  2. Mix the millet flakes into powder.
  3. Grate the chestnuts with a nut grinder or on a grater.
  4. Mix all the dry ingredients together, except for the potato flour and baking powder.
  5. Grate the potatoes on a grater and add to the dry ingredients. Fold everything in.
  6. Beat the aquafaba at the highest speed using a mixer or food processor. At the end, gradually beat in the potato flour, which has previously been mixed with baking powder, to create a firmer consistency.
  7. Pour over the gingerbread mixture and stir in.
  8. Heap the mixture onto the tops and smooth out slightly.
  9. Preheat the oven to 160 degrees Celsius fan.
  10. Place the gingerbread on a baking tray lined with baking paper.
  11. Bake with circulating air for approx. 15 minutes.
Making the glaze
  1. Pit the dates and cut into small pieces.
  2. Simmer with water for about 5 minutes until soft and creamy.
  3. Top up with almond or soy drink and simmer briefly.
  4. Then pass through a sieve.
  5. Stir the cocoa powder into the liquid.
  6. Mix the starch flour with a little cold vegetable drink in a cup until smooth.
  7. Add to the hot liquid and bring to the boil until the mixture thickens.
  8. When the gingerbread is ready, spread with the chocolate icing and leave to dry.