Recipe from Maria-Carin Gala’s Organic Kitchen.
Hold your horses gluten-free, sugar-free foodies, let me introduce you to a brand-new German ‘Lebkuchen’ recipe, a vegan cookie for the festive season!
If you’re overcome with Christmas nostalgia, these little guys with their spiced, gooey, soft self will make it all good again. You don’t even need a cookie cutter, a rolling pin or heaps of space in your kitchen to make them, just plop the dough onto wafers and bake, voilà, it’s that easy. Enjoy this seriously wholesome and tasty cookie.
1/2 cup almond meal
1/2 cup buckwheat flour
4 tbsp cacao
1 tbsp gingerbread spice
1/2 tsp bi-carb soda
2 oranges, zest only
Pinch of salt
1/4 cup flaxmeal, mixed with 1/4 cup warm water, let sit 15 minutes
1/2 cup rice syrup, or what’s even yummier but more decadent is 1/4 cup rice syrup plus 1/4 cup maple syrup
1/4 cup coconut oil
Heat your magic oven to 170 C.
Mix the flaxmeal with the water and set aside.
Mix the dry ingredients well, then add the wet ones and the flax mixture and combine. Using two spoons, spoon small blobs onto wafers, they will undoubtedly grow exponentially and bake for 25 minutes. Let cool, show them off, eat and enjoy the moment in your human body.
Try adding a little bit of chopped orange peel, roughly 1 tbsp, to this recipe – that will be extra christmassy.
You can add less cacao, for example 2-3 tbsp, if you don’t dig dark chocolate.
You can skip the wafers, they are after all totally unnecessary but very neat. In that case use baking paper.
Just for your information, in the book Embracing The Warrior by Karen Coates & Vincent Perry there’s a list of mood-enhancing foods: Apricots, avocados, bananas, paw paw, raspberries, strawberries, dates, figs, brown rice, rice bran, brazil nuts, cashews, hazelnuts, walnuts, sunflower seeds, pumpkin, dark chocolate, broccoli, lentils.