Vegan Zimtsterne (Cinnamon Stars) Recipe by The Healthy Tart

Vegan Zimtsterne

These healthier, vegan Zimtsterne are real crowd pleasers. They are a gluten-free spin-off of the flavoursome, traditional German Christmas biscuit. I can’t think of a single German household where these wouldn’t make an appearance on the yearly Christmas sweets platter.

For me, Zimtsterne, Spekulatius and Spritzgebaeck are the holy trinity of Christmas treats. Even if I didn’t have time to bake my own, I could rely on any friend to share theirs or get some at a bakery as a last resort. Zimtsterne and a Hot Chocolate with Orange are just synonymous with Christmas.

Even though I have only used natural sweeteners which contain more nutrients and have a lower glycemic index than regular sugar they remain high in sugar. Have 2-3 at a time and you won’t need to feel bad about indulging in sweets, it’s Christmas after all, isn’t it?

Ingredients:

Zimtsterne

– 1 tbsp. Linwoods Flaxseeds with Cinnamon and Apple or Chia Seeds
– 3 tbsp. cold water
– 2 1/2 cups almond flour you can also grind almonds in your food processor
– 1/2 cup coconut sugar
– 3 tsp. ground cinnamon
– 2 tbsp. maple syrup

Icing

– 3 tbsp. aquafaba drained liquid from a can of chickpeas
– 1 cup xylitol powdered (simply grind some xylitol in your food processor)

Method:

Zimtsterne

1. In a cup, make a flax egg by mixing the Linwoods Flaxseeds with cold water and let it sit for about 10 minutes.
2. Meantime, mix the almond flour, coconut sugar and cinnamon in a medium-sized bowl.
3. Now mix in the maple syrup and flaxseed mixture until a crumbly dough forms. Shape the dough into a ball, wrap it with cling film and chill in the refrigerator for about 30 minutes.
4. Remove the dough from the refrigerator and roll it out evenly between two pieces of baking paper. The dough should be between 0.5 and 1 cm thick.
5. Cut out stars using a cookie cutter and place them on a parchment paper-lined baking tray. Preheat the oven to 320°F / 160°C.

Icing

1. Whisk the aquafaba with a wire whisk until it forms stiff peaks, then slowly start to mix in the powdered xylitol.
2. Brush the icing generously on the Zimtsterne and bake for 10-15 minutes.

RECIPE BY EVA BURG

The Healthy Tart Eva BurgEva Burg is a German-born Nutrition and Health Coach and the voice, cook and photographer behind The Healthy Tart food blog. She loves cooking with organic products especially those that are seasonal and from local farmers.

Her recipes, which draw influences from all over the world are simple and healthy dishes with a focus on nutrition. On her blog, she offers a wide range of recipes that cater to special dietary requirements, such as gluten-free, dairy-free, sugar-free, vegetarian and vegan.

The Healthy Tart The Healthy Tart The Healthy Tart

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