0 In Christmas/ Desserts/ Recipes/ Snacks/ Vegetarian

Paleo Lebkuchen

Oh my goodness!!!

I loooooooooooooove Lebkuchen! They are my all time favourite Christmas dessert snack alongside my Paleo Pfeffernussen.

Lebkuchen are basically German soft gingerbread cookies. They are usually slightly crisp on the outside and gorgeously soft and doughy on the inside. You can fill them, coat them and do pretty much whatever you want. I can’t think of anything more deliciously Christmassy!

I have tried to stick as closely to a traditional recipe as possible, I don’t use pork lard or potash but it’s pretty close to the real thing. I have used rum but if you wish you can replace this with freshly squeezed orange juice.

I used Sukrin Almond Flour in these due to the reduced fat content as it is so much like ordinary flour to work with!


Makes: Roughly 45-50 medium sized stars

Preparation Time: 1 hour (plus overnight rest for dough)

Cooking Time: 30 minutes

Please note that all cup measurements used are British cups and equal to 250ml.


For the Lebkuchen:

100g coconut sugar
3/4 cup raw honey
50g raw unsalted grass-fed butter (25g coconut oil with 25g coconut manna could also work)
200g tapioca flour
125g Sukrin almond flour
100g ground almonds
3 tsp ground cinnamon
1.5 tsp ground cloves
1 tsp ground cardamom
1 egg
2 tbsp rum (I used Kraken)
1 tsp bicarbonate of soda
1/2 tsp baking powder

For the spiced orange chocolate:

100g 90% dark chocolate
1 tbsp mixed spice
2 tsp orange extract
1/4 tsp vanilla powder (optional)

For the fragrant rum glaze:

1 cup Paleo Fragrant Spiced Faux Icing Sugar
1/2 tbsp to 2 tbsp of Kraken rum (dependent upon whether you want a thin glaze or thicker)

You may even add 1/2 to 1 tbsp raw unsalted grass-fed butter to the mix and it will make a more traditional confectioner’s style glaze that you see on pastries.


  1. In a small pan combine your coconut sugar, raw honey & butter. Heat on a low heat until it begins to boil. Reduce the heat and gently simmer for 5 minutes.
  2. Whilst your ‘syrup’ is cooking combine your half of your tapioca flour (100g) and the rest of the flours, ground almonds and spices into your food processor.
  3. Carefully pour your syrup into the flour mix and pulse a few times before processing on high speed.
  4. Dissolve your bicarbonate of soda and baking soda into your rum.
  5. Pour into the mix and process.
  6. Next add your egg and the remaining tapioca flour and process until smooth.
  7. Next you need to check the dough as it may not come together into a ball due to being too warm. To check if it is ready grab a chunk and roll between your fingers. If any dough that was stuck to you comes away easily when rolling the dough between your fingers or hand it is ready. If not leave the mix for 5 minutes, pulse and try again. If you are still having problems then you may want to add a tablespoon of tapioca flour at a tim until you get the right consistency. The dough should be sticky due to the high sugar content!
  8. Remove the dough and roll into a ball. Wrap in clingfilm and leave in the fridge to rest overnight.
  9. Remove the dough from the fridge, it should be a nice, tough and sturdy dough to manipulate. Divide into 4 chunks. Keep 1 chunk to use and leave the other 3 in the cling film to prevent the dough from going too dry.
  10. Pre-heat your oven to 180C.
  11. Lightly dust your work surface with some tapioca flour and roll the dough out to approximately 7-8mm thickness.
  12. Begin to cut out your star shapes or whatever shapes take your fancy!
  13. Line a baking tray with baking parchment and place the shapes onto your tray. Place the tray into the oven and cook until the Lebkuchen are lightly golden all over and fairly firm to the touch. This can take anywhere from 10-20 minutes depending upon your oven and the thickness of your shapes and dough!
  14. Remove and leave to cool on a wire rack. Repeat the process until you have cooked all of your dough!
  15. For the spiced chocolate covering place all of the ingredients into a heatproof bowl and place over a bain-marie on a low heat. Stir occasionally until melted. Remove the bowl from the heat carefully.
  16. Begin to dip your shapes in the chocolate on both sides and hold upright until most of the excess chocolate has dripped off. Place the shapes onto a wire rack and leave to dry completely. You can plunge these into the freezer if you need to get these set quickly.
  17. For the spiced rum glaze add your icing sugar into a bowl and if using butter thoroughly stir this in now.
  18. Add a teaspoon of rum (or orange juice) at a time until you get the thickness of glaze that you desire.
  19. Dip your shapes into the glaze like you did for the chocolate and place on a wire rack once completely covered.
  20. Leave your shapes to set completely and then enjoy! I love these with a big cup of coffee or even a good old Christmas tea! Splendid!


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