Ingredients
Method
- Boil the potatoes, peel, rinse and then leave to cool slightly.
- Lightly mix the millet flakes and the slightly chopped cooked chestnuts in a blender.
- Add all the dry ingredients to a bowl with the mixed millet flakes and chestnuts and stir through.
- Then add the remaining ingredients and mix well with the mashed potatoes.
- Preheat the oven to 200 degrees Celsius top/bottom heat.
- Heap the gingerbread mixture onto the tops and smooth out slightly with a small spoon.
- Place the individual gingerbread cookies on a baking tray lined with baking paper.
- Bake in the oven for approx. 15 minutes.
- Leave to cool and decorate with chocolate icing if you wish.
Making chocolate glaze
- Pit the dates and cut into small pieces.
- Simmer in a pan with water for about 5 minutes until soft and creamy.
- Top up with almond or soy drink and simmer briefly. Then pass through a sieve.
- Add the cocoa powder to the liquid.
- Mix the cornflour with a little cold vegetable drink in a cup until smooth and then stir quickly into the hot liquid. Bring the mixture to the boil until it thickens.
- When the gingerbread is ready, spread with the chocolate glaze and leave to cool.
Notes
Here is the mini version of the potato gingerbread without glaze.