Zucchini gingerbread made from spelt flour with poppy seed oil
Zucchini gingerbread is a classic that never gets old. For a change, try making it with spelt flour and poppy seed oil, which will add crunch and crunch to the dough and provide you with the necessary and important omega-3 and omega-6 unsaturated fatty acids.
For one classic baking sheet, prepare:
This gingerbread is simple. You just mix the wet and dry ingredients separately and then mix well together, pour onto a baking sheet covered with baking paper and put in the oven preheated to 180 degrees hot air for 30 minutes.
You can eat it just like that, it's great for a snack for children at school. Or spread it with homemade currant jam or plum Nutella and sprinkle with coconut. There are no limits to your imagination.
For one classic baking sheet, prepare:
- 3 eggs
- 100 ml poppy seed oil
- 100 ml milk or buttermilk
- 260g cane sugar
- 400g grated zucchini
- 260g plain spelt flour
- one teaspoon phosphate-free baking powder
- one teaspoon baking soda
- 2 tablespoons real Dutch cocoa
- 2 tablespoons gingerbread spice
This gingerbread is simple. You just mix the wet and dry ingredients separately and then mix well together, pour onto a baking sheet covered with baking paper and put in the oven preheated to 180 degrees hot air for 30 minutes.
You can eat it just like that, it's great for a snack for children at school. Or spread it with homemade currant jam or plum Nutella and sprinkle with coconut. There are no limits to your imagination.
