Gingerbread Slices with Persimmon and Custard Cream

Gingerbread base:

• 100grvegan butter or margarine
• 3Tbspflax flour
• 8Tbspwater
• 150grraw cane sugar
• pinchof salt
• 1sachet vanilla sugar
• 2Tspcinnamon
• 2-3Tbspgingerbread spice
• 175grspelt flour
• 75grstarch
• 3Tspbaking powder
• 175mloat milk
• 1Tbspapple cider vinegar

Custard creme:

• 500mlplantbased milk e.g. oat or almond
• 2Tbspflax flour
• 50grsugar
• 1sachet vanilla sugar
• 15grstarch
• 2Tbspvanilla extract
• 200grvegan sour creme
• 1Persimmon
• almond flakes

Gingerbread base

1. Mix the flax flour with the water and set aside (this is the egg replacer)
2. Mix the butter and sugar and add the flax mixture
3. Combine the dry ingredients and spices
4. Add to the butter/sugar mixture alternating with the milk - mix until well combined
5. Add 1 Tbsp apple cider vinegar at the end
6. Grease a baking tin and add the batter
7. Preheat the oven to 150 C degree

Custard Cream

1. Add the milk, flax flour, vanilla, vanilla sugar, sugar and starch to a pan and bring to a boil
2. Let simmer for 3-5 minutes on medium heat
3. Let cool down a bit and fold in the sour cream
4. Cut the persimmon in rings and add on top of the batter
5. Cover with the custard creme and add the almond flakes
6. Bake for 40-50 minutes and control the custard form time to time - you can feel if it firms
7. Let cool and decorate with Persimmon