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Thomas Sixt is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.
My gingerbread recipe I show you in this post. Traditional, gluten-free and without flour comes the delicious Christmas cookies on the table.
Before opening the bakery, I did various research on Wikipedia and other sources. The history of durable baked goods goes back a long way and this fact made me reconsider the choice of ingredients.
Why make it yourself? Because 99% of Christmas baked goods come with flour and are therefore in combination with sugar anything but healthy. So I went back to tradition and cut out the modern ingredients of flour, sugar and candied industrial fruit.
In this article, I show you how to make a delicious original gingerbread based on nuts, honey and dried fruit. For the preparation please reserve about an hour, the cooking video and the photos show you everything step by step. Do you have any questions? I’ll be happy to answer them via the comment function at the bottom of the page. It’s worth reading on! Have fun!
Table of Contents
- 1. Recipe Gingerbread
- 2. Calories and Nutritional Values
- 3. Why you Better Make Gingerbread Spice yourself
- 4. Why I use Dried Fruit Instead of Candied Fruit
- 5. Gingerbread Icing that Succeeds Easily
- 6. More matching Ideas
1. Recipe Gingerbread
So that you can quickly go to the bakery, I’ve put you the baking recipe today at the top.
So if you are very fast, then your gingerbread will be ready in about an hour.
In the lower section after the recipe you will find more information about our popular pastry!
Gingerbread
Cooked, photographed and written down by chef Thomas Sixt.
Servings 10
Calories 289
Total Time 20 Min.
Preparation Time 5 Min.
Cook Time 15 Min.
Simple tutorial for traditional gingerbread prepared without flour.
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Ingredients
| 60 | g | figs (dried) |
| 60 | g | apricots (dried) |
| 100 | g | almonds |
| 100 | g | Brazil nuts |
| 150 | g | walnuts |
| 1 | pc | Lemon (I use organic lemon) |
| 3-4 | tbs | honey (I use organic honey) |
| 3-4 | tsp | gingerbread spice (I use homemade) |
| 2 | pc | eggs |
| 4 | cl | rum |
| 1 | tsp | staghorn salt (I have unfortunately forgotten) |
| Glasur | ||
| 2 | tbs | lemon juice (From the lemon above!) |
| 160 | g | powdered sugar |
Instruction
Gingerbread dough
Prepare dough
Preheat the oven to 180° C.
Chop the almonds, walnuts and Brazil nuts.
This is best done with an electric chopper or blender.
In a pinch, process the nuts in a freezer bag with a meat pounder.
The mortar can also be used.
Cut dried fruit
Cut the dried figs suitable small.
Chop dried fruits
Chop the figs into wonderful little cubes.
Cut apricots
Dried apricots also cut into cubes with a knife.
Lemon zest
Take the zest from one organic lemon.
Add fruits
Add the dried fruit to the nuts, add the lemon zest.
Add spice
Add gingerbread spice.
I used here a homemade mixture that I trust.
Add Ingredients
Add eggs, rum and honey to sweeten the mixture.
Stir dough
Mix the mixture well with the kitchen mixer.
Please use dough hook.
Portion dough
Line a baking sheet with parchment paper.
An ice cream scoop or serving ring will help get even gingerbread on the baking sheet.
Spacing tip
When loading the baking tray, pay attention to spacing.
Bake
Bake the gingerbread in the oven for about 15-20 minutes at 180° medium heat.
Lemon glaze
Lemon glaze
Mix lemon juice and powdered sugar.
Complete
Serve
Allow the gingerbread to cool after baking.
Use a pastry brush to apply the lemon glaze to the gingerbread and let dry for a good 2 hours.
Now the gingerbread is ready.
Store the gingerbread in suitable tin or tin can for several weeks.
Video
Courses
Cousine
2. Calories and Nutritional Values
3. Why you Better Make Gingerbread Spice yourself
The heart laughs at “homemade”. Here, the nose also laughs.
The scents of a homemade gingerbread spice are incomparable, as is the taste!
Pestle and pulverize the spices of your heart to your liking.
The aroma is incomparable and you are variable: preferences and intolerances can be taken into account.
You can control the composition and origin of the individual spices. That’s how chefs love it – I speak from my gut. 🙂
Make gingerbread spice yourself, this conjures up Christmas flavors in your bakery and the taste is just better!
Tip from cook Thomas Sixt
4. Why I use Dried Fruit Instead of Candied Fruit
Dried fruits contain large amounts of antioxidants. The high fiber content of the fruit makes you full for a long time and is digestively perfect. A variety of vitamins, minerals and phytochemicals provides your body with optimal.
Personally, I now like to eat not so sweet and love it more fully aromatic. Of course, light bitters taste pleasant to me. I find all this in the dried fruit. But feel free to choose for yourself what you like.
Dried fruit for the cereal and cake, taste simply delicious and more fruit!
Ingredient tip from chef Thomas Sixt
5. Gingerbread Icing that Succeeds Easily
For the icing, only chocolate or lemon icing come into question for me. Last I had even discovered marshmallow icing and smurf icing. Such a thing does not come me in the bag or on the Christmas cake! My variants I would like to bring you here again briefly closer:
5.1 Chocolate glaze
In order for the chocolate icing to appear firm and shiny later, here are the short step by step instructions:
- Cut the chocolate or couverture into small pieces.
- Then melt 2/3 of the chocolate at low temperature, about 34°C.
- Remove the melted chocolate from the heat and stir in the remaining chocolate.
- Heat the almost cooled chocolate again briefly, 33°C is ideal.
- Process the chocolate icing immediately.
Tempered chocolate promises a brilliant appearance
Baking tip from chef Thomas Sixt
5.2 Lemon glaze
Lemon icing is much easier than chocolate icing. You only need a little lemon juice and powdered sugar. Mix these two ingredients together while listening to Christmas music. Then you can immediately coat your pastry and let it dry.
The preparation:
- Squeeze lemon juice
- Stir in powdered sugar
Watch the amount of lemon juice, I usually take too much and then need a lot of sugar 🙂 instead of powdered sugar you can grind cane sugar itself and give the pastry even more original… lend.
Baking tip from chef Thomas Sixt
6. More matching Ideas
Vanilla Crescent Cookies Recipe In Two Variants
Nut Cookies Recipe
Christmas Cookie Recipe
Cinnamon Cookies Recipe
Traditional Gingerbread Recipe
Gingerbread Spice Recipe
Christmas Cake Recipe
Chocolate Crossies Recipe with Variations
Chocolate Mountains Recipe – German Granatsplitter
Coconut Macaroons Recipe
Christmas Cookies Recipe for Classic Biscuits with Shortcrust Pastry
Rum Balls Recipe two Variations
Comments, Cooking Questions and Answers
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