Pumpkin Gingerbread with Nuts
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 25 mins |
| Total Time | 55 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 170 g Hokkaido pumpkin (se)
- 1 small apple, approx. 20 g
- 60 ml whole milk
- 30 g butter
- 1 egg (s)
- 50 g cane suar
- 4 teaspoons gingerbread spice
- 100 g hazelnuts, round
- 100 g wholemeal spelled flour
- 0.5 ½ pack baking powder
- 4 tablespoon almond slivers or chopped almonds
- 25 wafers, approx. 5 cm in diameter
- 2 tablespoon almond slivers as a garnish
Print Recipe
Pin Recipe Instructions
- Finely grate the pumpkin and the peeled apple. If rubbed by hand, it takes most of the time. Warm up the milk and pour over it. Melt the butter and stir in together with the beaten egg. Mix and fold in the dry ingredients (cane sugar, spices, nuts, almond sticks, flour and baking powder).
- Preheat the oven to 175 ° C fan oven.
- Spread the gingerbread mixture on the wafers and garnish with the remaining almond sticks. Makes about 25 pieces = 1 tray.
- Bake for about 25 minutes on the middle rack and then leave to cool on a wire rack.
- Variation: carrots instead of pumpkin - then more like 40 g sugar and 3 tablespoons spice.
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