Nürnberger Lebkuchen Vegan And Fat Free Recipes

NUERNBERGER ELISENLEBKUCHEN

Steps:

• Preheat oven to 300 F or 150 C and grease cookie sheet. If you have a silicon cookie sheet, this works best.
• Cream together eggs and sugar at high speed until you have a thick yellow cream. This will take some time, but don't stop beating before the mixture is really thick and creamy!
• Mix in spices, rum, vanilla and candied peel, then fold in ground almonds, nuts and baking powder.
• Drop heaped teaspoons full of batter onto greased cookie sheet and flatten slightly.
• Bake at 300 degrees 25 - 35 minutes.
• For the light glaze stir together 3 1/2 ounces powdered sugar with just as much hot water that you get a thick creamy icing.
• For the dark glaze stir together 3 1/2 ounces powdered sugar with the cocoa powder, melt the coconut oil and mix with sugar and cocoa, add just enough hot water to have a smooth thick creamy icing.
• Immediately after removing the cookies from the oven glaze half of them with light and half with dark icing.
• Let cool completely and store in airtight container in a cool place.

NüRNBERGER LEBKUCHEN - VEGAN AND FAT FREE!

Steps:

• Mix honey, sugar, eggbeater, lemon juice and rind. Blend dry ingredients separately.
• Stir the wet into the dry. Chill overnight.
• When ready to cook, heat the oven to 400 degrees.
• Roll out a small amount of dough at a time to a 1/4 " thick log. Cut into 2" rounds.
• Place each cookie round on a nonstick cookie sheet, and place a slivered almond in the center if desired.
• Bake about 12 minutes, or until set.
• Immediately brush with glazing icing, if desired:
• boil sugar and water until the first indication of a 'thread' appears as it thickens (around 230 degrees).
• Remove from heat and stir in the powdered sugar. Bush this lightly over the cookies (when the icing gets sugary, reheat slightly, adding a little water until clear again).