This healthy gingerbread without sugar will delight you. It not only tastes very good, but is also baked with few ingredients and in a short time. In addition to the fine scents of cinnamon, fir branches or incense – one must not be missing at Christmas, the smell of gingerbread. Take yourself back to your childhood – the scent of gingerbread conjures up something pleasant in your heart. So that you can also serve this fine pastry to yourself and your loved ones at Advent, it is of course best to bake the gingerbread healthy and with love yourself.
Did you know that the gingerbread spice consists of cinnamon, cloves, allspice, nutmeg, cardamom, ginger and anise? This explains why the gingerbread is often called pepper cake, because spices were often simply grouped under the term “pepper” in the Middle Ages and you could buy them – like everything from faraway countries – in the big trading cities. This fine spice mixture not only gives your gingerbread its typical aroma, but is also very healthy for you. Cinnamon has been proven to help against some disease(s). For example, cinnamon has been found to contain a particularly high level of antioxidants. Antioxidants can help protect the body’s cells from free radicals (oxygen compounds in the body) and have a positive effect on the immune system. Gingerbread, speculoos and Christmas stollen are hardly imaginable without the sweet and spicy taste of cardamom. But the spice not only refines Christmas cookies, but also protects the stomach and helps with digestive problems. The clove is an ancient medicinal plant and has a strong analgesic effect, anti-inflammatory, soothing, disinfectant and antispasmodic.
Ingredients for the Healthy Gingerbread without Sugar
- 4 eggs
- 1 teaspoon baking powder
- 1 pinch of sea salt
- 150 g grated hazelnuts
- 150 g grated almonds
- 1 orange – grated zest
- 1 lemon – grated zest
- 1 teaspoon cocoa powder
- 1 tablespoon of gingerbread spice without sugar
- 100 g rice malt or xylitol
Preparation of the Healthy Gingerbread without Sugar
Step 1
Preheat the oven to 175 °C with circulating air. Line a square baking tray with baking paper.
Step 2
Beat the 4 eggs with one pinch of sea salt in a bowl until frothy and then add 100 g of rice malt and mix well.
Step 3
Add the zest of the orange and lemon to the mixture. Add the remaining ingredients and mix until a homogeneous dough.
Step 4
Then spread the dough on the prepared baking sheet and bake at 175 °C for about 15-20 minutes. Since every oven is a little different, adjust the baking time if needed until the desired browning is achieved.
Step 5
Cut the gingerbread first into 3 cm wide strips, then diagonally into equally wide diamonds.
Tip:
To keep the gingerbread nice and soft, store them in a cookie tin, which you line with parchment paper beforehand. With this delicious recipe, the gingerbread will remain finely soft even without the apple slice added to the tin.
