Recipe: Almond Paste Gingerberad Tarts
35 grams coconut oil
150 grams spelt flour
12 grams gingerbread spices
5 grams baking soda
30 grams honey
35 milliliters plant based milk
125 grams almond flour
75 milliliters honey
White almonds (optional)
How to make it?
Preheat the oven on 180 degrees Celsius (356 Fahrenheit). Put the coconut oil in a small pan and melt on low heat fire. Make sure it does not boil. Put the spelt flour in a mixing bowl and add the gingerbread spices and the baking soda to it. Mix properly. You can add the melted coconut oil, honey and plant based milk and mix into a nice dough.
Grease the muffin molds and make a pile of dough in the mold. This will be the bototm of the tart. Make the almond paste by mixing the honey with the almond flour and make a layer almond paste on top of the bottom. It is difficult to see how thick the layer becomes. It is best to make it quite thick otherwise you don’t taste it at all.
At last you can make the top of the tarts with the rest of the dough to cover them properly. If you want you can decorate them with an almond on top. Bake them for 20 minutes in a preheated oven. Pay attention that the baking time may differ per oven.
Let them cool down and you can enjoy these delicious tarts, they are even a bit more tasty when they are still warm.
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