Stuffed gingerbread

Stuffed gingerbread



  • 25 ml Oat drink Friendly Viking's
  • 100 g melted coconut oil
  • 125 brown caster sugar
  • 250 grams of flour
  • 2.5 tbsp gingerbread spices
  • 1/2 tsp salt
  • 1/2 tsp baking soda


  • 650 g almond paste (you can also make this yourself by mixing 300 g white almonds/almond flour, 300 g sugar and 2 tbsp almond milk)
  • 2 vEGGs
  • 1 tbsp water


1. Place all the ingredients for the dough in a bowl and mix into a cohesive dough. Wrap this in foil and let it rest in the refrigerator for at least 1 hour.

2. Preheat the oven to 180 degrees. Grease a 20 centimeter square baking tin with coconut oil and line with baking paper.

3. Take 2/3 of the dough and roll it out until it is large enough to fit the bottom and sides of the tin.

4. Mix the almond paste with 1 vEGG and water until smooth. Spread this over the dough. Take the rest of the dough and cover the food with it. Use the last of the vEGG to spread over the top of the dough.

5. Bake for 35/40 minutes.

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