These soft gingerbreadish like tasting sweets are truely a Dutch traditional december food which grown-ups and children just love! This is a quick recipe to make, gluten- and sugar free. Also unbaked, that is what makes it different from the store bought option and the reason why it is actualy a healthy snack. The raw bit is the most important part when using nuts and seeds. These contain a type of amino acid called asparagine and baking or roating the nuts can cause this amino acid to transform into a dangerous substance known as acrylamide. It is high temperatures and the presence of certain types of sugar that cause this transformation. According to the National Cancer Institute, acrylamide is suspected to be highly carcinogenic.
Ingredients for the soft Gingerbread,
- 2 cups almond flour or a mixed nut flour, walnuts are also great
- 5 soft dates or 2 Tbsp. of brown rice or maple syrup
- 3 tsp. gingerbread spice
- pinch of pink salt
- a few extra drops of stevia for a sweeter dough
- 1 or 2 Tbsp. of water if the dough seems too dry
Put all the ingredients in a foodprocessor fitted with a S-blade and let it form a dough that sticks together in a ball.
- 1 cup white almond flour
- 1 tsp. lemon juice
- 1 1/2 Tbsp. brown rice syrup or honey, may be a few drops of stevia for a sweeter marzipan
- tiny pinch of pink salt
- 1 or 2 Tbsp. of water if it seems too dry
- a few drops of almond essence, optional
Mix all the ingredients in a bowl and kneed it until it forms a dough. This can be eaten as it is, you can form balls and roll them in cacao powder or press half of a walnut on top as decoration.
I make the pops starting with the marzipan filling. I roll a small ball, let it stiffen up a bit and then add the outer layer, the soft gingerbread dough. Roll them in chopped almonds and then ack in the fridge. You can also cool them first and dip them in melted chocolate.
Layered Soft Gingerbread with Marzipan and Chocolate on top
Homemade Chocolate recipe,
- 3 Tbsp. raw cacao powder
- 2 Tbsp. brown rice- or maple syrup plus stevia if desired
- 1/4 cup coconut oil
- 1/4 cup cacao butter
- tiny pinch of pink salt
- 1 Tbsp. mesquite or lucuma, optional, adds a caramel-like taste
- ½ tsp. vanilla powder
Melt the cacao butter au-bain-marie, ones soft add in the coconut oil and stir until soft. Off the heat, add in the remaining ingredients. You can also make this with only the coconut oil, the only difference is that it will get soft quicker if not refrigerated.
Press the gingerbread dough into a lined baking dish, cool it, the marzipan is the next layer, press it on top, cool it again and pour the melted chocolate on top. If you cool the layers first the chocolate will become quicker sliceable. Place it back in the fridge and when set slice it with a sharp,may be warm knife in pieces.
The quick version is melting a bar of pure 85% dark chocolate , may be raw, and use it as described above.
Njoy and let me know if you tried it,