Once you try this raw gingerbread, you’ll wonder why you ever baked Christmas cookies.
Raw gingerbread tastes wonderfully moist, fruity, and aromatic – they’re our absolute staple during the Advent season.

The following recipe makes approximately 90 pieces. If that’s too many, adjust the quantity to suit your needs. The dry fruits and nuts should be balanced in equal proportions. Of course, you can adjust the weight of each ingredient or swap, for example, hazelnuts for other nuts according to your taste preferences. This year, we soaked all the nuts overnight for the first time and then dried them again in the dehydrator to improve digestibility and nutrient availability.

They turned out so delicious and crispy, almost too good to process further. See also the article “Why Should We Soak Seeds and Nuts?” on our blog. The wafers are gluten-free but not available in raw quality. We accept this to enjoy authentic Lebkuchen.

Raw Gingerbread

Ingredients

For about 90 pieces:

• 250 g dates
• 125 g each figs, apricots, and raisins
• 25 g each of candied orange peel and candied lemon peel
• 250 g of almonds and hazelnuts
• 75 g each of cashew nuts and walnuts
• 2 tbsp gingerbread spice
• Juice of 1-2 oranges, depending on yield
• Wafers, 5 cm in diameter, also available gluten-free

Preparation

1. Finely grind all nuts in a food processor with the S-blade.
2. Pass the dried fruits and candied orange and lemon peel through a meat grinder; we’ve found this works best.
3. Place the nuts, dried fruits, gingerbread spice, and orange juice in a bowl and knead thoroughly with your hands or a food processor until a homogeneous dough forms.
4. Shape the dough onto the wafers.

Tip:

Smaller quantities can easily be prepared in the food processor:
1. Finely grind the nuts in the food processor.
2. Add dried fruits, spices, and orange juice and process with the S-blade in the food processor until a homogeneous dough forms.

Chocolate Coating

Ingredients

• 100 g cocoa butter
• 50 g hazelnut butter
• 50 g raw cocoa powder
• 2-3 tbsp honey or an alternative sweetener
• A pinch of vanilla

Preparation

1. Warm the cocoa butter in a double boiler.
2. Place cocoa powder and vanilla in a bowl.
3. Add honey, hazelnut butter, and cocoa butter, then mix everything well with a hand mixer.
4. Spread the chocolate over the gingerbread with a brush or teaspoon, decorate as desired, and leave to dry on a wire rack.

Can you now understand why we no longer bake Gingerbread?

We don’t have to worry about baking times or worry that they might turn out too dry – they’re simply moist and delicious, gluten-free, and free of refined sugar.

You are interested to gain a comprehensive understanding of the health benefits of a plant-based diet?

Take the opportunity and join our unique, based on nutritional sciences and practice-oriented training program for gaining a high level of health.

We are more than happy to inform you about our training program on our website!