Gingerbread
A delicious dairy-free and lacto-ovo vegetarian Gingerbread recipe perfect for Christmas. This recipe provides a good source of vitamins and minerals.
Ingredients
baking soda
2 tsps
brown sugar
110 g
butter
75.67 g
pumpkin puree
245 g
free range eggs
2
puff pastry
473.18 g
ground cinnamon
1.5 tsps
ground cloves
0.25 tsps
ground ginger
2 tsps
runny honey
1 Tbsp
molasses
1 Tbsp
turbinado sugar
2 Tbsps
water
6 Tbsps
ground cinnamon
1.5 tsps
ginger
2 tsps
Method
- Mix molasses, salad oil, sugar, spices and salt.
- Add eggs and beat.
- Add soda which has been dissolved in 1/8 cup boiling water and stir.
- Add flour and rest of water. Batter will be thin.
- Pour in 9"x13" pan.
- Bake at 350 degrees until done.
- Serve either hot or cold. May add Glaze.
- GLAZE: 1 stick butter, 1/4 cup milk and 1 cup brown sugar.
- Mix all together and bring to boil. Boil for about 4 minutes.
- Drizzle over gingerbread.
Nutrition:
Carbs
21 g
Fat
10 g
Protein
2 g
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