Courgette is a versatile seasonal vegetable. You can easily use it in savoury as well as sweet recipes. And gingerbread is a classic dessert. The courgette makes this traditional cake smoother. It's great on its own, but we took it to a new level by adding a smooth cream.
Shop ingredients
Nutrition (1 serving)
- 266 kcal
- 28 g carbohydrates
- 14 g fats
- 7 g protein
Per 16 portions
- 1,5 cup courgette
- 1/2 cup coconut oil
- 1 egg
- 1 cup milk
- 1 cup spelt flour
- 1/2 cup almond flour
- 1/2 cup barley flour
- 1/2 cup cane sugar
- 2 tsp gingerbread spice
- 2 tbsp cocoa powder
- 1 tsp cinnamon
- 1 tsp gingerbread baking powder
- 1 tsp baking soda
- 1 packet light curd cheese
- 1 tbsp cane sugar
- 1 packet cream cheese
- frozen forest fruits
Instructions
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Preheat the oven to 180 degrees.
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Grate the courgette and squeeze out any excess water with a tea towel. This guarantees that the gingerbread doesn't shrink and stays fluffy.
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Mix all the dry ingredients in one bowl, and all the wet ones in a separate one.
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Then mix them.
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Pour the batter into a greased and floured baking tray.
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Bake for 45 minutes or so.
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Whilst the gingerbread is baking, make the cream by simply mixing the curd cheese, soft cheese and a tablespoon of sugar.
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Let the gingerbread cool, then spread the cream on top. Let it cool completely before enjoying.
TIP: The gingerbread tastes great with some sour berries that complement the cream.
