Baking time: 20 minutes
Amount: 5 tarts
- 2 mixing bowls
- Muffin molds
- Muffin Tray
Egg free Lactose free No refined 100% organic sugars ingredients added
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.
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