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!