Quick and Easy Recipe
A quick recipe for moist gingerbread that you can make as winter and Christmas approach. The longest part of this recipe is waiting 24 hours before enjoying it! 🎅
I followed the recipe I found on “Marmiton” with a few ingredient modifications.
Prep Time : 10 min
Cook Time : 45 min
Wait Time : 24 h
Ingredients
- 1 ¾ (220 g) white spelt flour or all-purpose
- 2/3 (220 g) honey
- 3 tablespoons (30 g) brown sugar
- 2 teaspoons of baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- 2 teaspoons gingerbread mix spice
- 1 egg
- 6,5 fl oz ~3/4 cup + 1 tbsp (200 ml) of almond cream
- Heat 220 g of honey in a double boiler.
- Preheat the oven to 325 degrees Fahrenheit (170 degrees Celsius).
- In a mixing bowl, combine 220 g of spelt flour, ¾ of the baking powder packet, 30 g of sugar, and all the spices (1 teaspoon of nutmeg, 1 teaspoon of cinnamon, and 2 teaspoons of the “special gingerbread spice” blend).
- Add the warm honey to the mixture, then incorporate the egg and almond cream. Ensure all the ingredients are well mixed.
- Finally, add the baking soda.
- Pour the batter into a rectangular baking pan, approximately 9,5 x 5 inch (28 cm x 12 cm) and floured loaf pan,
- Bake for about 40-45 minutes at 325 degrees Fahrenheit (170 degrees Celsius) on the second rack of your convection oven.
After cooling, wrap the gingerbread in aluminum foil and wait 24 hours before enjoying it.
Gisou’s Tips and Tricks
- Feel free to substitute the almond cream with any other plant-based cream of your choice.
- For the best flavor, it is recommended to wrap the bread and wait for at least 24 hours to allow the spices to develop their full aroma.
- You can store the bread for several days by wrapping it in aluminum foil.
Gingerbread Loaf with Honey
