Awhole tray of freshly baked vegan german nussecken was in front of me. However, the friends was a bit clouded because within 24 hours there was almost nothing! There was only one reason for that, because the nutty classic was so delicious, just amazing. I can only warmly recommend you this Nussecken recipe, especially because it fits almost any occasion. Breakfast, dessert, coffee party or as a midnight snack.
I have tried this Recipe tried with two different flours. Once with a classic spelt flour and then still with the gluten-free flour mixture . Both versions are excellent, but the gluten-free version is a little crumblier. In terms of taste, however, it is in no way inferior to the variant with spelt flour.
German nussecken vegan & gluten free
Then the only question is whether nut cookies can be healthy in principle?
Well, pastries shouldn’t become your staple, of course, but I tried to make the yummy bites as healthy as possible:
- I use part coconut oil instead of only margarine
- I replace spelt flour with my gluten free flour mix
- I replace white sugar with raw cane sugar
- Milk chocolate with dark vegan chocolate with higher cocoa content
Nut cookies always go
A small note about the quantity. The quantities in this recipe are for a full sheet of nut cookies. Since I can hardly eat them all myself (even if I would like to), it is still a large amount. So if you are single and don’t want to freeze or give half away, I recommend making half.
A slightly smaller baking pan is suitable for this purpose, for example: http://amzn.to/2ibnw04 (AD)
Are you already for this incredibly delicious classic? I wish you a lot of fun with the Nachbacken and of course about a rating at the bottom of this page. If you post a picture, use the hashtag #veganevibes.
German Nussecken (vegan, gluten-free)
FOR THE DOUGH:
- 2 EL Flaxseed flour + 6 tablespoons lukewarm water makes 2 flaxseed eggs
- 450 g gluten free flour mix or spelt flour if not gluten-free desired
- 200 g Raw cane sugar
- 200 g Alsan or solid coconut fat please do not use liquid coconut oil
- 1 TL Bourbon vanilla ground
- 75 ml Cold water
- 2 TL Baking powder
- ½ TL Sea salt
FOR THE NUT MIXTURE:
- 200 g Hazelnuts
- 100 g Almonds
- 150 g Raw cane sugar
- 150 g Coconut oil melted
- 1 TL Bourbon vanilla ground
- 100 g Apricot jam
FOR THE GLAZE:
- 200 g vegan dark chocolate
Anleitung
- Preheat oven to 160 degrees and line a baking tray with baking paper.
- Chop nuts by hand or with a food processor. Depending on personal taste, the nuts can be chopped finer or coarser.200 g Hazelnuts, 100 g Almonds
- In a large baking bowl, prepare two flaxseed eggs(2 tablespoons flaxseed meal + 6 tablespoons lukewarm water) and let sit for 5 minutes.2 EL Flaxseed flour + 6 tablespoons lukewarm water makes 2 flaxseed eggs
- After the steeping time, add gluten-free flour mixture, raw cane sugar, alsan, vanilla, water, baking powder, and sea salt to the flaxseed eggs and process with your hands or a food processor (shortbread attachment, no dough hook) until a smooth, even dough forms.450 g gluten free flour mix, 200 g Raw cane sugar, 200 g Alsan or solid coconut fat, 1 TL Bourbon vanilla ground, 75 ml Cold water, 2 TL Baking powder, ½ TL Sea salt
- Form dough into a ball and roll out evenly with a pastry roller to the size of the baking sheet.
- Spread apricot jam evenly over the dough.100 g Apricot jam
- In a small saucepan or saucier, melt all ingredients for the nut mixture over low heat until well combined. Be careful not to let it get too hot, the sugar should melt and combine well with the rest of the ingredients. The measures then caramelizes later in the oven.200 g Hazelnuts, 150 g Raw cane sugar, 150 g Coconut oil, 1 TL Bourbon vanilla ground, 100 g Almonds
- Spread nutmeats evenly over apricot jam, place in oven and bake for 25 minutes. The nut wedges should be well baked and lightly browned at the corners.
- Remove and allow to cool completely.
- Cut into 16 equal squares and cut each square again lengthwise to make 32 rectangles.
- Melt the chocolate carefully in a water bath at low temperature and cover the corners of the nut wedges with chocolate.200 g vegan dark chocolate
- Let set completely, enjoy, give as a gift or freeze and thaw as needed. Keep at room temperature up to 5 days, in the freezer up to one month.
Notizen
- Chocolate coating water bath melting bowl: http://amzn.to/2AcYgxt
