You can keep it up to 3 days in your refrigerator!
The ingredients for 1 gingerbread:
- 100 g dried figs
- 140 g almond meal
- 2 ripe bananas
- 2 egg whites
- 1/2 ts baking soda
- 1 ts baking powder
- 1/2 ts cinnamon
- 2 tbs olive oil
- 1 tbs walnut oil
- 4 tbs pecans
The directions:
- Preheat your oven to 180 degrees Celsius and boil 100 ml water in your kettle.
- Coarsely chop the figs and make sure you remove the hard ends and mix them with the boiling water and the baking soda and let them soak for a few minutes.
- Meanwhile, mix the almond meal with the baking powder and cinnamon in another bowl.
- Pour the water from the bowl with the figs and slowly stir the olive oil and walnut oil trough the figs. Then smash both bananas and add to the fig-oil mixture. Finally add the meal and stir really good!
- Pour the mixture into a greased baking tin.
- Coarsely chop the pecans and sprinkle them over the top of the bread.
- Bake the gingerbread for about 45-50 minutes in the oven. The bread is done when a wooden toothpick comes out relatively clean. If the bread is a little bit sticky that's okay!
- Let it cool down and serve or save in an airtight box for 2-3 days.
No comments:
Post a Comment