PureSpelt chocolate gingerbread
Preparation time: 45 minutes
Baking or cooking time: approx. 25 minutes
For approx. 30 squares, baking tray approx. 30 x 30 cm, baking paper for lining
Dough
250 g of concentrated pear juice
125 g of sugar
2 teaspoons of vanilla sugar
1 packet of gingerbread spices
250 g of butter, cut into pieces
3 eggs
2 dl of cream
200 g of ground almonds or hazelnuts
500 g of PureSpelt brown flour
1/2 packet of baking powder
75 g of chocolate ringlets
Decoration
Approx. 100 g of blanched almonds
Dough
Mix together all the ingredients up to and including the butter, heat up in a pan and then allow to cool. Thoroughly mix in the eggs, cream, flour and baking powder. Only very briefly stir in the chocolate ringlets and then pour the mixture into the baking paper lined baking tray. Smooth out the mixture and allow to stand for 20-25 minutes.
Garnishing
Garnish the dough with almonds. Place the baking tray in the middle of an oven preheated to 175°C and bake for 25-30 minutes until it is light brown. Remove the tray from the oven, allow it to cool and then cut the gingerbread into squares of the desired size.
Source:
IG Dinkel, Judith Gmür-Stalder
