Vegan potato gingerbread refined with chestnuts and baked without flour. Created entirely vegan. The potatoes give these gingerbreads a moist texture. They taste good with or without glaze.
Vegan potato gingerbread
Gingerbread that can be baked quickly and without many ingredients. Nuts are replaced with chestnuts, which gives them a special flavor. Flour is not used so that they remain nice and moist. Mini gingerbread cookies can also be baked as a variation. You are also welcome to try my recipe for vegan gingerbread with aquafaba.
Vegan potato gingerbread
Ingredients
- 30 g millet flakes
- 120 g cold boiled potatoes
- 200 g cooked chestnuts
- 20 g potato starch
- 3 g baking powder
- 5 g gingerbread spice
- 50 g date flour
- 100 g soy yogurt
- 50 ml almond or soy drink
- Top loading as needed
Chocolate glaze
- 4 dates Deglet Nour
- 100 ml water
- 50 ml almond or soy drink
- 10 g cocoa powder
- 5 g starch flour
Instructions
- 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.Tip
You can easily make your own gingerbread spice by mixing 2 teaspoons of cinnamon, 0.5 teaspoons of ground cloves, 0.5 teaspoons of ground cardamom and some ground nutmeg. You can change the flavor of the spice to suit your taste.
Interesting to know
Potato gingerbread is a variant of gingerbread, a traditional German Christmas cookie. In contrast to traditional gingerbread, potato gingerbread contains potatoes as one of the main ingredients.
