Gingerbread with matcha icing
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- Preparation:
- Total:
- Serves: 25 persons
Ingredients
- 250 glight spelt flour
- 1 parcelbaking powder
- 60 gsugar
- 30 gcocoa powder
- 1 tbspgingerbread spice
- 1 pinchsalt
- 3 ½ dloat drink
- ⅗ dlmaple syrup
- 1 tbspdark almond cream
- 150 gvegan, white chocolate
- 1 tspmatcha powder
- 25pecan nuts
Instructions
Step 1
In a bowl, mix the flour with all the other ingredients up to and including the salt. Add the oat milk, maple syrup and almond butter, mix. Transfer the mixture to the prepared tin.Step 2
Approx. 18 mins. in an oven preheated to 180°C (convection). Remove from the oven, allow to cool slightly, remove the tin frame, leave to cool on a rack. Cut the cake into diamonds.Step 3
Place the chocolate in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate, add the matcha, stir until smooth. Spread the icing on top of the gingerbread, sprinkle with nuts.