Gluten-Free Magenbrot

Savor the rich, spiced flavors of the holidays with this gluten-free interpretation of traditional Magenbrot, a beloved Swiss-German treat. This recipe blends gluten-free all-purpose flour and almond flour for a tender texture, while warm spices like cinnamon, nutmeg, and cloves bring a cozy, aromatic depth. Sweetened with honey and a touch of granulated sugar, the dough is infused with melted dark chocolate for a luscious, decadent twist. Finished with a delicate powdered sugar glaze, these bite-sized pieces are perfect for festive gatherings or as a sweet snack with coffee or tea. With simple, straightforward steps, this gluten-free Magenbrot is a crowd-pleaser and a delightful addition to your holiday baking repertoire.

Nutriscore Rating: 54/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 12

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

Directions

Step 1

Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.

Step 2

In a medium bowl, whisk together the gluten-free flour, almond flour, baking powder, baking soda, ground cinnamon, ground cloves, ground nutmeg, and salt.

Step 3

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.

Step 4

Remove the saucepan from the heat, add the chopped dark chocolate, and stir until melted and smooth.

Step 5

Allow the melted chocolate mixture to cool down slightly, then stir in the oats.

Step 6

In a large bowl, beat the egg. Gradually add the cooled chocolate mixture, beating continually to combine.

Step 7

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.

Step 8

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.

Step 9

Place the logs on the prepared baking sheet, leaving space between them as they will expand.

Step 10

Bake in the preheated oven for 25-30 minutes, until the logs are firm to the touch.

Step 11

Remove the logs from the oven and allow them to cool for about 10 minutes.

Step 12

Cut the logs diagonally into 2 cm (0.8 inch) thick slices to create Magenbrot pieces.

Step 13

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.

Step 14

Allow the glaze to harden before serving or store the slices in an airtight container.

Nutrition Facts

Serving size	920.6 grams (920.6g)

Amount per serving	% Daily Value*
Calories	3138

Total Fat 82.70g	106%
Saturated Fat 29.50g	148%
Polyunsaturated Fat 2.00g
Cholesterol 220mg	73%
Sodium 1817mg	79%
Total Carbohydrate 589.80g	214%
Dietary Fiber 29.20g	104%
Total Sugars 299.80g
Protein 38.30g	77%

Vitamin D 54IU	269%
Calcium 304mg	23%
Iron 19mg	106%
Potassium 1078mg	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.

Source of Calories

Fat: 22.9%

Protein: 4.7%

Carbs: 72.4%