Every Christmas I make lebkuchen which is German for ginger bread except that it doesn’t contain any ginger. I’m a bit slow making it this year because I’ve been making panforte – I’ve made three batches of it so far and probably eaten most of it myself because the kids don’t like it. I had to force myself to go running today to assuage my guilt for being so gluttonous. Now I have lebkuchen to add to the temptations. I’ll guess I’ll be running a lot over the coming weeks.
Here’s my recipe for vegan lebkuchen.
- 500g agave syrup
- 375g sugar
- 3 tablespoons of ground flax
- 9 tablespoons of water
- 15g cinnamon
- 4g ground cloves
- 25g baking soda
- 100g dairy-free butter
- 250g ground hazelnuts
- 700g wholewheat flour
- for the icing: mix 1 cup icing sugar with 2 tbsp water (you can make as much of this as you like, depending on how thick you want the sweet topping)
Heat the agave with the butter, then let it cool down a little. Beat the flax with the sugar and water well. Then mix everything (except icing sugar and water) with the flour.
Spread the dough onto an oven tray and bake for approximately 25 minutes at 200°C.
Spread the icing sugar/water mixture on top immediately after taking it out of the oven. Cut dough in pieces and let it cool down.
Eat and enjoy!
7 thoughts on “‘Tis the season to stuff your face with lots of yummy food”
It’s really the first year I’ve seen Lebkuchen in the shops. Looks good but we’re weight watching (as you know), and i can’t run to save my soul!
You’ve got to treat yourself a little bit over Christmas. Are you weight-watching the whole time? This recipe doesn’t contain and animal fats which makes it a bit better.
Wow I was thinking of making these to take to work. Looking at your recipe I do actually have the ingredients… however I think the temptation to sample as I go along would be too strong and I’ve been sampling my own baking a bit too much recently. Maybe next year 🙂
They are so delicious and make a good gift if you can stop yourself eating them all.
Your lebkuchen look delicious though
Will have to show the recipe to our middle girl. Have you seen the recent stories in the press about agave ?
I haven’t but I’ve just Googled – is it that it’s worse than High Fructose Corn Syrup? Maybe I’ll have to go back to using maple syrup. You can also use honey.