lean honey gingerbread

lean honey gingerbread

lean honey gingerbread


– Honey – 2-3 tbsp .;
– Baking soda – 1 tsp .;
– Almond petals;
– Cocoa – 1-2 tbsp .;
– Walnut kernels – 1/2 cup;
– Apricots – 1/2 cup;
– Wheat flour – 1.5-2 cups;
– Ground cinnamon;
– Coriander;
– 1/2 cup vegetable oil


In a small saucepan pour water and pour the sugar, stir. When the sugar has dissolved, add the vegetable oil. Put the pot on a small fire and warm up a bit.

Then add honey and stir to make sure that it is well dissolved.

Apricots and walnut kernels finely chop with a sharp knife. In a separate bowl, mix baking soda, cocoa, pieces of dried apricots, nuts, and to impart a spicy taste, add a pinch of ground cinnamon and coriander.

Mix everything with a dry wooden blades. The resulting mixture is added into the pot (honey, water, sugar, butter oil) and slowly pour the sifted flour.

Thoroughly knead the dough, it should be no lumps and resemble thick cream consistency.

Prepare a form for baking. Cut with scissors baking paper size and shape to grease a small amount of vegetable oil or melted butter.

The bottom of the form a little sprinkle flour. Pour the batter into the pan and decorate the top layer of petals of almond.

Bake lean honey gingerbread need at a temperature of 190-200°C  for 30-35 minutes.

Bon Appetit!

lean honey gingerbread

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