Juicy Gingerbread

Ingredients

• 250 g honey
• 0.5 Vanilla bean
• 50 g coconut blossom sugar
• 0.5 tsp ground cinnamon
• 1 pinch ground clove
• 1 pinch ground allspice
• 1 pinch ground nutmeg
• 2 Eggs
• 8 g deer antler salt
• 500 g whole wheat flour
• 3 tbsp Milk (3.5% fat)
• 50 g blanched almond kernels
• 150 g dark chocolate (70% cocoa content)
• 100 g erythritol powdered sugar
• 2 tbsp lemon juice

Instructions

1. 1.

   Warm honey with 1–2 tbsp water in a small pot over low heat. Split the vanilla bean lengthwise and scrape out the seeds.

2. 2.

   Add vanilla seeds, coconut blossom sugar, and spices to the honey and stir. Remove from heat, pour into a bowl and let cool. Add eggs and whisk until frothy. Mix deer antler salt and flour together and gradually fold into the honey-spice mixture. Process everything into a smooth dough and chill for about 30 minutes.

3. 3.

   Roll the dough on a floured surface to a thickness of 3–4 mm and cut circles of 4–5 cm diameter onto a baking sheet. Place gingerbread pieces apart on a parchment-lined tray and brush with milk. Decorate half the pieces with almond halves. Bake in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for about 15 minutes. Remove from oven.

4. 4.

   Melt chocolate by chopping it roughly over a hot, non‑boiling water bath. Take off heat and let cool to lukewarm. Whisk powdered sugar with lemon juice into a glaze. While still warm, coat gingerbread with glaze or melted chocolate. Decorate chocolate‑coated pieces with almond halves. Let dry well.