Gingerbread

I made this gingerbread to accompany me on my ski-adventure. And I can already say, it's a perfect treat for the snowy winter days. It's not too sweet as my intention was to also eat it with my vegan "cheese" and avocado, like a slice of bread.. the chocolate cover here & there definitely gives a twist for the flavour and sweetness. It's not vegan though, it contains one egg. Happy gingerbreading!

Ingredients

• 100 g almond flour
• 50 g coconut flour
• 50 g oat flour
• 50 g brown rice flour
• 50 g sorghum flour 
• 1/2 tbsp baking powder
• 1 tbsp cinnamon
• 1/2 tbsp ginger powder
• 1/2 tbsp clove powder 
• 1/4 tbsp nutmeg powder
• 1/4 tbsp cardamom powder
• 1/8 tbsp vanilla powder
• 1 egg
• 60 g honey
• 50 ml oatmilk
• 80 g coconut oil
• dark chocolate to melt 

Elaboration

1. Mix all dry ingredients well in a bowl.
2. Add wet ingredients and mix it well by hand.
3. Rest it in the refrigerator for some hours (I did it overnight).
4. I divided evenly the "ball" into 16 pieces, by always cutting it into half, and formed puck shapes individually. You could also try to flatten the pastry with a rolling pin and cut the shapes. Keep in mind, that the pastry would look like a stone, when its out of the fridge. But the warmth of the hands will heat it up and make it moldable. 
5. Preheat the oven to 180 degrees celsius and bake for 15-20 mins or until golden brown.
6. Let cool it down (I covered mines with 3 layers of kitchen cloths) and spread the melted chocolate on top. Enjoy & share it! 🎄❄️💖

(The gingerbread "stone" as I took it from the fridge)