Gingerbread Slices with Persimmon and Custard Cream

Gingerbread base:

• 100 gr vegan butter or margarine
• 3 Tbsp flax flour
• 8 Tbsp water
• 150 gr raw cane sugar
• pinch of salt
• 1 sachet vanilla sugar
• 2 Tsp cinnamon
• 2-3 Tbsp gingerbread spice
• 175 gr spelt flour
• 75 gr starch
• 3 Tsp baking powder
• 175 ml oat milk
• 1 Tbsp apple cider vinegar

Custard creme:

• 500 ml plantbased milk (e.g. oat or almond)
• 2 Tbsp flax flour
• 50 gr sugar
• 1 sachet vanilla sugar
• 15 gr starch
• 2 Tbsp vanilla extract
• 200 gr vegan sour creme
• 1 Persimmon
• 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