Gingerbread Without Sugar
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 10 mins |
| Total Time | 1 hr 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g rye flour
- 200 g almonds, round
- 30 g inerbread spice
- 2 teaspoons baking soda
- 2 egg (s)
- 130 g soft dates without stones
- 130 g honey
- some lemon zest or orange zest
- possibly dried apricot (s), figs and dates
- some flaked almonds and almond slivers to decorate
- 1 egg (s) for brushing
Print Recipe
Pin Recipe Instructions
- First mix the flour, nuts, baking soda and spices.
- In a powerful food processor, finely chop or puree the dates, eggs, honey and some citrus peel. Now knead the puree with the dry ingredients. If you want, you can have 5 different dried fruits e.g., finely dice apricots, figs, etc. and knead. Wrap the dough in cling film and let it rest overnight in the refrigerator.
- Then roll out the dough to a thickness of approx. 7-10 mm, cut or cut as desired and place on a baking sheet lined with baking paper.
- Preheat the oven to 170 ° C top and bottom heat.
- Brush the gingerbread cookies with the beaten egg and decorate with almonds if you like. Bake on the middle shelf for 10 minutes, one tray at a time. When the gingerbread has cooled down, it is best to store it in a sealable tin with half an apple.
- You can find more recipes without sugar on my profile.
- Soft dates are softer than traditional, dried dates. If these are not available to you, you can put the dried dates in a little warm water for at least 1 hour and then best process them with the water.
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