Gingerbread is part of Christmas. How about spelt one?
Nutrition (1 serving)
- 147 kcal
- 22,8 g carbohydrates
- 6 g fats
- 3,4 g protein
Per 60 portions
- 400 g wholegrain spelt flour
- 75 g ghee
- 3 eggs
- 70 g erythritol
- 70 g coconut sugar
- 2 tbsp honey
- 1 tsp baking powder
- 1 tsp gingerbread spice
- 1 tsp cocoa powder
- 1 tsp cinnamon
Instructions
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Mix all the ingredients and properly knead the dough. Don't add the third egg to the dough; that's for washing the finished gingerbreads.
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Don't forget that each spelt flour acts a bit differently. If the dough is too dry, add more butter. If it's too liquid, add more flour.
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Wrap the dough in cling film and leave it in the fridge, ideally overnight.
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Preheat the oven to 180 °C. Roll out the dough (not too thin) and start to cut the gingerbread shapes.
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Transfer the gingerbread shapes into a baking tray lined with a baking paper and bake for 5‑8 minutes. Watch them to ensure you don't overbake them; they'd be too hard to eat. Take them out when they start to turn golden.
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Take them out of the oven and wash them with the leftover egg immediately. They'll shine beautifully.
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And now the hardest and most fun part – decorating. You can decorate them with sugar frosting or chocolate. Or simply enjoy them on their own. That way, they're a bit healthier. But that's really up to you.
Merry Christmas!
