I know, I’m a bit late posting a holiday recipe on December 22nd. But maybe there are some last-minute bakers like me out there.
This is a veganized version of my favorite seasonal treat. As those Lebkuchen contain no flour, they are potentially gluten-free.
German Gingerbread (Lebkuchen)
This flour-less version of the classic German gingerbread is also known as ‘Elisenlebkuchen’, and surprisingly easy to make. Things may get a little messy, but the tasty results are totally worth it.
Prep time: 30 minutes + at least 60 minutes resting time
Baking time: 15-20 minutes
Yield: Makes about 20 servings
*Vegetarian*Vegan*Gluten free*(check labels)
- 1/2 cup (50 g) candied orange peel
- 1/2 cup (50 g) candied lemon peel
- 3 Tbsp rum (or orange juice or water)
- 1 cup (100 g) finely ground hazelnuts
- 2 cups (200 g) finely ground almonds
- 3 tsp gingerbread spice mix (or 2 tsp cinnamon, 1/2 tsp cloves, 1/2 tsp ginger, pinch of nutmeg, pinch of coriander)
- 1/4 tsp baking powder
- 2 tbsp ground flax seeds
- 3 tbsp water
- 3 tbsp non-dairy milk (e.g. soy, rice, or almond milk)
- 1/3 cup (80 g) brown sugar
- 1 tbsp molasses
- a tiny dash of salt
- 3 oz (85 g) dark chocolate
- 1/2 cup (60 g) powdered sugar
- 1-2 tsp lemon juice or water
Line two large baking sheets with parchment paper. Finely chop the candied orange and lemon peel. Mix with rum, juice, or water in a small bowl and set aside. In another small bowl, mix the flax seeds with water and non-dairy milk. Let that mixture sit for a few minutes until it has thickened. Combine the ground nuts, spice mix, and baking powder in a large bowl.
In another bowl mix the flax mixture, sugar, molasses, and salt with an electric mixer for about five minutes until foamy and smooth. Then add the candied orange and lemon peels and the dry ingredients and combine gently.
Spread the dough onto the baking sheets using a tablespoon. Smooth the surface with wet fingers. The lebkuchen should be as thick as your thumb and about 3-4 inches in diameter.
Let the lebkuchen rest at room temperature for about 60 minutes.
Preheat your oven to 150°C (300°F). Bake the lebkuchen for 15-20 minutes until they firm up a little and turn slightly brown, but they should still be a little soft on the inside. Let them cool on the sheets.
Now you can leave the lebkuchen as they are, or cover them either in chocolate or sugar icing. For the chocolate version slowly melt some dark chocolate in the microwave or over a double boiler, then thinly coat the top of the lebkuchen (I use a silicone pastry brush for this step). Alternatively, you could mix some powdered sugar with just a little bit of lemon juice or water, and use that mix as a coating instead.
Stored in a tin box, the lebkuchen stay soft and delicious for a few weeks, especially the coated ones.