If you're looking for something to make your mornings and afternoons more pleasant, this carrot and apple gingerbread is a great choice. It's moist, flavourful, gluten-free and its ingredients will give you energy for even the busiest of days. Plus, you can prepare it days in advance - so in the morning, just cut a piece, add vanilla/honey flavoured cottage cheese, nut butter, fruit and you're done.
Ready in 40 minutes with baking
Portion of 10 pieces
Difficulty simple
Ingredients:
- 2 eggs
- 2 tablespoons (approx. 60 g) cottage cheese or yoghurt
- sweetener to taste (1-2 tablespoons honey)
- 1 medium grated carrot
- 1 small grated apple or ½ banana
- 60 g oat flour(for a gluten-free version, use oatmeal that is certified on the packaging)
- 30 g fine flakes (not ground)
- 20 g ground almonds or protein (ideally vanilla or cinnamon flavoured)
- 1 teaspoon gingerbread spice
- 1-2 teaspoons cinnamon
- 2 teaspoons baking powder
- 1 tablespoon cocoa
- approx. 50 ml milk (depending on the consistency of the dough)
- Optional: chocolate chips, raisins, nuts or orange zest
- Preheat the oven to 170 °C.
- In a bowl, mix the eggs, cottage cheese (or yogurt) and sweetener.
- Add grated carrot and apple (or banana) and mix.
- Gradually add all the dry ingredients - flour, flakes, ground almonds/protein, spices, baking powder and cocoa.
- Add milk as needed to make a thicker but smooth dough.
- Pour the batter into a tin lined with baking paper and sprinkle with cinnamon and coconut sugar.
- Bake for about 35-40 minutes, until the bread has a golden crust and the whole apartment smells of gingerbread.
Tips and tricks
- Let the bread cool completely after baking - it will be easier to slice and the flavour will intensify. It tastes great on its own, but it's even better with a custard cream flavoured with honey, vanilla and a little nut butter.
- For a thicker, "caramel" consistency suitable for desserts, use less water.
- Great with yoghurt, porridge, pancakes or on top of banana bread.
Nutritional information
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