Christmasy gluten-free gingerbread

Submitted by Tim & Leon from Aachen


Preparation time: 60 minutes

Serving size: 12


For the dough

  • 125 g dried apricots
  • 400 g ground hazelnuts
  • 111 g Lecker Bäcker Mini-Brownies Gluten-free (equivalent to 3 mini brownies)
  • 62 g sunflower oil
  • 12 g orange zest (equivalent to 2 packets)
  • 2.5 tsp gingerbread spice
  • 38 g apple sauce
  • 200 ml maple syrup
  • 1 pinch of salt

For the gingerbread

  • 12 gluten-free baking wafers
  • 200 g chocolate coating
  • chocolate sprinkles


  1. Place the dried apricots in a heatproof bowl, pour hot water over them and leave to infuse for 15 minutes.
  2. Put the ground hazelnuts, maple syrup, oil, apple sauce, Lecker Bäcker Mini-Brownies Gluten-free, orange zest, gingerbread spice, and salt in a bowl and knead. Drain the apricots, pat dry, chop and then add to the dough.
  3. Preheat the oven to 175°C and form 12 equally sized shapes from the dough. Press them onto the wafers, shape them into gingerbread and take them out of the oven after 12 minutes.
  4. Melt the chocolate coating and allow to cool to room temperature. Cover the gingerbread with the chocolate coating and leave to set for 1 hour.
  5. Store at room temperature for a few days and then enjoy them.