Grind the muesli on the coarse level. If you grind finer here, you will have a finer dough later. Mix the ground muesli with the baking powder and gingerbread spice. Add sips of water to the muesli-baking powder mixture and knead the dough. It may be that a smaller sip of water is necessary for a finer grind of the muesli.
Divide the dough into 10 portions. Line the tray with baking paper. Shape each portion into a ball, place on the tray and press flat. If you want a certain gingerbread shape, you can form the ball, place it in or on the mold and press the dough into the mold.
Bake the gingerbread at 180 ° C for 10 to 12 minutes. Caution: If a pan that is smaller or larger has been used, the baking time may vary.
General note: I used Bonvita chocolate muesli. You can of course use any chocolate muesli you like. The only thing to note is that the kcal in the recipe may then no longer be correct. The calculation is based on 395 kcal / 100g muesli.
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