Lebkuchen (Traditional German Gingerbread)
Make traditional Elisen gluten-free gingerbread with a chocolate ganache finish.
Local chef, baking expert, and instructor of this class, Nadja Peschke developed this German gingerbread recipe based on memories of her childhood favorites at the Lebkuchen-Schmidt factory in Nuremberg, Germany. “Every year we would get a box full of gingerbread — Lebkuchen — from my Oma in Berlin,” says Nadja.
In this class, you'll make Elisen Lebkuchen, a traditionally gluten-free version using nut flours. This recipe incorporates candied orange peels, a unique spice blend, and a dark chocolate ganache. The name is said to date back to early-1700s German lore when a father baked especially fine Lebkuchen (gingerbread) and named it after his gravely ill daughter, Elisabeth. Hence – Elisen Lebkuchen.
Other techniques you’ll learn include:
- Candying orange peels.
- Whipping eggs.
- Finishing your gingerbread with a dark chocolate ganache.
- Grinding the special spice blend called Lebkuchengewürz that will spice our gingerbreads.
Bake your gingerbread and take home a small batch to share.
Instructor
Nadja comes from the Boston area and holds a bachelor's degree in studio art from Principia College in Elsah, Ill. She works as a professional baker and does art commissions on the side. In her day-to-day life and on her travels abroad, she enjoys creating meals and baking her signature sourdough bread for friends. She first began baking sourdough in 2020 and has proudly shared her starter “Lilac” with culinary arts classes at BARN. In her classes, Nadja loves to incorporate the importance of seasonality and supporting our local food systems. She teaches both youth and adult classes. You can find her current food and art work on nadjapeschke.com or on Instagram @thewinterlilac.
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