Advent time is gingerbread time and everything is beginning to look and smell a lot like Christmas!

I just love this time of the year, what about you?
I already decorated the place with all those lovely christmas stuff and started my first baking saturday last weekend. There will be another day of making Christmas Cookies with my two best friends where we spend the afternoon in the kitchen, listening to and singing Christmas Songs and having fun baking different kind of cookies.
I was thinking about making cinnamon stars, ‘Vanillekipferl’ (vanilla crescent) and of course the usual christmas cookies which we decorate with colourful toppings.

Making these gingerbreads was the very first time for me and I´m pretty proud that they turned out so tasty and moist at first try. All the rooms smelt of christmas spices when I took them out of the oven and my boyfriend and I couldn´t resist eating one piece before cooled down.

Look at this well-combined smooth dough… It includes healthy ingredients, there is no sugar-overload and it´s super quick prepared.



If you don´t have a baking frame, you can use any other kind of baking form or just spread it onto a baking tray without the frame. Just don´t forget a baking sheet.

Minutes tops to make the dough and 20 minutes to bake this beauty. And then maybe another 10 minutes to cool down. Makes 40 minutes tops to have these beauties right in front of you 🙂



Ingredients for 1 Baking Tray:

350 g Flour
200 g grounded Almonds
1 tbsp Baking Powder
250 g Brown Cane Sugar
150 g Plant Margarine
2 tbsp Almond Yoghurt
250 ml Almond Milk
3 tsp Orange Zest
1 tsp Vanilla Extract
10 g Ginger Bread Spice
2 tsp Cardamom
3 tsp Cocoa
1/2 bottle Bitte Almond Oil
about 4 pieces of Dark Chocolate


Mix the flour, almonds, baking powder and sugar and add the yoghurt and the milk. Melt the margarine an add it to the dough. Finally add the spices such as orange zest, vanilla, ginger bread spice, cardamom, cocoa and bitter almond oil and let the dough rest for about 30 minutes.
Then spread it on a baking tray with a baking sheet and if you have a baking frame. Bake it at 180 degrees (C) for about 20 minutes. While your gingerbread cools down, melt the dark chocolate. Sprinkle it over the gingerbread and cut it in pieces.



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