vegan “Magenbrot”
Unfortunately, “Magenbrot” is not usually vegan. Although it would be really simple to veganize. I had already tried to make “Magenbrot” myself years ago, when I was not yet vegan, but it didn’t work. I got the base for this recipe from vegallen, a recipe that works. This year, however, I have made it not only gluten-free but sugar-reduced as well. Furthermore, I have made some other changes. Have fun trying it out!
Magenbrot is a small, sweet glazedbiscuit that shares many similarities with a gingerbread cookie. The name of the dish directly translates to “stomach-bread” as it is believed to help improve digestion.
Wikipedia
vegan Magenbrot
Magenbrot is a sweet known in southern Germany and northern Switzerland. It is mainly offered at annual, autumn and Christmas markets. It owes its name to the spices that are supposed to be good for the stomach. These are namely clove, mace, star anise and cinnamon.
Ingredients
Dough
- 500 g smoke flour or gluten-free flour mix
- 120 g raw sugar
- 2 tbsp baking powder
- 2 tbsp cocoa powder
- 1 tbsp pear bread spice
- 1 tbsp gingerbread spice
- 1 tbsp cinnamon
- 1 pinch of salt
- 300 ml milk water, 150ml each water and oat milk
- 75 ml maple syrup
- 25 ml pear syrup
Glaze
- 160 g dark chocolate
- 20 g coconut oil
- 2 tbsp cocoa powder
- 300 g icing sugar
- ½ tsp cinnamon
- ½ tsp gingerbread spice
- ½ tsp pear bread spice
Instructions
- Mix the flour, sugar, baking powder, cocoa powder and spices in a bowl and form a well.
- Preheat the oven to
180 °C. - Heat the water and milk in a saucepan, but do not boil. Add the maple syrup and pear syrup and stir.
- Pour into the flour mixture and mix until smooth.
- Line a baking tray with baking paper and spread the mixture 1.5 cm (0.6 inches) thick on it, smoothing it out as much as possible.
- Bake in the middle of the oven for 15-20 minutes.
- Leave to cool and cut into rectangles.
Glaze
- Break up the chocolate.
- Place a bowl over a bain-marie. Melt the chocolate and coconut oil in it.
- Sift in the cocoa powder and icing sugar and stir until smooth.
- Place ⅓ of the Magenbrot pieces in a bowl and pour ⅓ of the glaze over them. Fold in the glaze until all pieces are evenly coated with it.
- Leave to dry on a baking rack.
- Do the same for the remaining pieces. Meanwhile, keep the glaze liquid over a bain-marie.
Notes
If using gluten-free flour, you may need 100ml more liquid.
If you are short of time, you can glaze the bread the next day.
Nutrition
Calories: 61.3kcal
Tried this recipe?Let us know how it was!
