- ground hazelnuts: 200 g
- whole wheat flour: 100 g
- whole wheat oats: 100 g
- baking powder: 2 tsp
- baking soda: 1 tsp
- gingerbread spice mix: 2 tsp
- cacao powder: 1 tbsp
- cinnamon: 0.5 tsp
- coconut oil: 50 g
- dates, soft and pitted: 100 g
- apple sauce: 160 g
- lemon juice: 1 tsp
- coconut oil: 40 g
- cacao powder: 2 tbsp
- nut butter of your choosing: 1 tsp
- maple or date syrup: 2 tbsp
- nuts as garnishment: 1 handfull(s)
Lightly roast the ground hazelnuts in a pan without using any fat.
Blend the oats into flour and then stir them together with all of the other dry ingredients.
Puree the dates together with the apple sauce and then add lemon juice and molten coconut oil.
Knead together the dry and the wet ingredients and store them in your refridgerator overnight.
Roll out the dough to about 1 cm of thickness over a surface that has been strown with ground nuts and cut out the desired shapes.
Place the gingerbread pieces on a baking tray that has been ligned with baking paper and bake at 180 °C on lower and upper heat for about ten minutes. Let them cool off on a tray afterwards.
Melt the coconut oil and stir it together with all of the other ingredients needed for the glacing. Coat the gingerbread with the glacing and garnish it with the nuts.