Gluten-Free Magenbrot
Elevate your holiday baking repertoire with this delightful recipe for Gluten-Free Magenbrot, a Swiss-inspired treat perfect for those with dietary restrictions. Packed with warm spices like cinnamon, cloves, and nutmeg, and enriched with almond flour and dark chocolate, this gluten-free adaptation retains the rich, aromatic flavor of the traditional recipe. The chewy texture and glossy powdered sugar glaze make each bite irresistibly indulgent. With a blend of gluten-free oats, honey, and an easy-to-handle dough, these tender slices deliver comfort while catering to modern dietary needs. Perfect for gifting or savoring alongside a cup of coffee, Gluten-Free Magenbrot transforms your dessert table into a celebration of seasonal joy.
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Recipe Information
Ingredients
- 250 grams Gluten-Free All-Purpose Flour
- 50 grams Almond Flour
- 1 teaspoon Baking Powder
- 0.5 teaspoon Baking Soda
- 1 teaspoon Ground Cinnamon
- 0.5 teaspoon Ground Cloves
- 0.5 teaspoon Ground Nutmeg
- 0.25 teaspoon Salt
- 150 grams Honey
- 100 grams Granulated Sugar
- 100 milliliters Water
- 100 grams Dark Chocolate (70% cocoa), chopped
- 50 grams Gluten-Free Oats
- 1 large Egg
- 50 grams Powdered Sugar
Instructions
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the gluten-free flour, almond flour, baking powder, baking soda, ground cinnamon, ground cloves, ground nutmeg, and salt.
In a small saucepan, combine honey, granulated sugar, and water over medium heat. Stir until the sugar is dissolved and the mixture comes to a boil.
Remove the saucepan from the heat, add the chopped dark chocolate, and stir until melted and smooth.
Allow the melted chocolate mixture to cool down slightly, then stir in the oats.
In a large bowl, beat the egg. Gradually add the cooled chocolate mixture, beating continually to combine.
Add the dry ingredients to the wet mixture in batches, stirring with a spatula until you have a smooth dough. The dough should be slightly sticky but manageable.
Lightly dust a surface with gluten-free flour, then divide the dough into two equal parts. Roll each part into a log about 3 cm (1.2 inches) in diameter.
Place the logs on the prepared baking sheet, leaving space between them as they will expand.
Bake in the preheated oven for 25-30 minutes, until the logs are firm to the touch.
Remove the logs from the oven and allow them to cool for about 10 minutes.
Cut the logs diagonally into 2 cm (0.8 inch) thick slices to create Magenbrot pieces.
In a small bowl, mix the powdered sugar with a little water to form a thick glaze. Brush the glaze over the warm Magenbrot slices.
Allow the glaze to harden before serving or store the slices in an airtight container.
Nutrition Facts
Calories |
3138 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.7 g | 106% | |
| Saturated Fat | 29.5 g | 148% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 1817 mg | 79% | |
| Total Carbohydrate | 589.8 g | 214% | |
| Dietary Fiber | 29.2 g | 104% | |
| Total Sugars | 299.8 g | ||
| Protein | 38.3 g | 77% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 304 mg | 23% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 1078 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
