Christmas special - healthy sweets: protein gingerbread

Christmas is approaching by leaps and bounds. December is already here and that means it's time to bake the cookies that are inseparable from Christmas! And of course we can't be left behind either. If you want to try something new, or make your Christmas just a little bit healthier, get baking with us! In the first part of the series you will find your favourite gingerbread cookies in two variants - the first one is made of spelt flour and since we are thinking about those who for some reason cannot eat gluten, the second variant will be made of buckwheat flour, which is gluten-free.

Honey spelt flour gingerbread (protein gingerbread)

Ingredients:

For two baking sheets:

220g spelt flour
30g protein (caramel & honey flavour)
2 eggs
Half a teaspoon of baking powder
1 teaspoon gingerbread spice
50g coconut oil
1 tbsp almond butter with gingerbread
3 tablespoons honey

+ egg yolk for spreading

Procedure:

• In a bowl, mix all the dry ingredients (if you don't have honey protein, use classic vanilla)
• Add the eggs, coconut oil, almond butter and honey.
• Work the dough thoroughly, feel free to use a food processor.
• Wrap the worked dough in cling film and either put it in the freezer for 30-40 minutes or leave it in the fridge until the next day.
• Then roll out the dough and cut out shapes and place them on a baking sheet.
• Place the gingerbread in a preheated oven at 180°C for about 8-10 minutes, until golden brown.
• Immediately after removing them from the oven, brush them with egg yolk - it gives them a more beautiful colour.
• This version needs to be left to rise to soften the gingerbread, so store in a box and keep somewhere cool.

TIP for decorating

White icing without sugar

2 egg whites
20g of loose stevia
A little lemon juice
5g potato starch

Procedure:

Prepare the frosting in the same way as the classic version, i.e.:

• Beat the egg white with the sugar.
• Whip the egg whites with egg whites and a little lemon juice.
• And gradually add the starch.
• The consistency should be rather stiff, but fluid enough to decorate the gingerbread cookies.
• Put it in a piping bag and decorate as you like.

Buckwheat gingerbread (gluten-free)

Ingredients:

For one baking sheet:

130g buckwheat flour
40g cinnamon protein
2 eggs
2 tablespoons almond butter with gingerbread
10g coconut oil
Small teaspoon gingerbread spice
pinch of baking powder
2 tablespoons honey
Any sweetener, honey, stevia, or this sweetener for example

Procedure:

• Mix all the ingredients for the dough. If you don't have cinnamon protein, feel free to use a different one (like vanilla) or omit it and replace it with the same amount of flour in the recipe and add a little more.
• The dough can be rolled out and cut out right away, no need to let it chill, and still very easy to work with.
• Bake the gingerbread in a preheated oven at 180°C for about 7 minutes.
• This version has one more advantage - thanks to the buckwheat flour, they are soft right away - which actually doesn't have to be an advantage, because they are so good that you just eat them right away. :))

Both recipes for healthier gingerbread are amazingly quick, easy and absolutely perfect to scent the whole kitchen. Don't worry they taste divine, absolutely indistinguishable from the classic version. The combination of cinnamon, gingerbread spice and almond butter? That simply couldn't go wrong!

If you try the recipe, please show us your creations.