Ingredients: 40 grams of linseed flour, 40 grams of almond flour, 1 tablespoon of coconut oil, 2 tablespoons of almond milk, ½ teaspoon of tartar baking powder, 10 grams of speculaas spices, a pinch of Himalayan salt and 20 grams of greensweet brown (coconut sugar is also possible).

On the top: almonds

Step 1

Preheat the oven to 175 degrees and cover the baking tray with baking paper.

Step 2

Place all dry ingredients in a bowl and stir well.

Step 3

Melt the coconut oil in a saucepan and then add it to the flour. Stir well. Is it still too dry? Then add 1-2 tablespoon(s) of almond milk to the dough. Knead it into a ball. Wrap it in cling film and let it rest in the refrigerator for 30 minutes.

Step 4

Remove your dough ball from the refrigerator and roll into a slab of about 1-2 cm thick. Push some almonds into it and place in the oven for about 20 minutes.

Step 5

Remove your gingerbread cookie from the oven and let it cool. Break off pieces and eat it nicely. Mmmm, even tastier with a mug of almond milk chocolate, a piece of dark chocolate and some sweetener.

Step 6

Would you like to take some debris with you? Put them in your Boho Tiffin and seal it. Great for on the road or during your break at school or work.