Mhhh gingerbread, we love gingerbread. And this recipe makes it really quick and easy too. The Gingerbread from the tray is not a typical gingerbread, but rather a cake, but it's still delicious. And if you have the secret ingredient (zucchini), it becomes really moist! Because sometimes you don't have the time, but it's just part of Christmas and we love it. So grab your food processor and baking tray and try out this recipe right away.
Preparation: 2 min.
Preparation: 5 min.
Total time: 35-40 min.
Cuisine/Origin: Belgian
Ingredients (1 portion):
300g flour
200g xylitol
100g almonds, ground
3 tsp gingerbread spice
1 tsp clove powder
1 teaspoon vanilla sugar
1 sachet baking powder
250ml milk
150g butter, melted
3 tbsp agave syrup
4 eggs
1 zucchini
pecan nuts
chocolate coating
Preparation:
- First mix all the dry ingredients
- Next, add the milk, melted butter, agave syrup and eggs and mix with a hand mixer
- Now wash the zucchinis, grate finely and add to the mixture
- Then line a baking tray with baking paper, spread the mixture evenly and spread the pecans over the mixture and press into the batter a little
- Then bake at 175°C top/bottom heat for 30 minutes, remove the gingerbread from the oven and cut while still warm
- Finally, spread the melted couverture over the cooled gingerbread and top with the remaining pecans
Nutritional values (per portion):
395 kcal
54g carbohydrates
11g protein
14,1g fat
Recipe video: