Healthier gingerbread
Gingerbread without added sugar, and tons of fibre - just as delicious as you're used to.
Ingredients
150 g butter
100 ml Sukrin Syrup Gold
150 g Sukrin Gold (or 90 g Finesse baking sweetener)
100 ml cream
300 g wheat flour
100 ml (60 g) FiberFin (can be replaced with flour)
½ - 1 tsp. ground cloves
½ - 1 tsp. ground ginger
½ - 1 tsp. ground pepper
2 tsp. ground cinnamon
1 tsp. baking powder
100 ml wheat flour for kneading
Instructions
Mix the syrup, Sukrin Gold and butter in a saucepan, and heat until the Sukrin has dissolved completely. Remove from the hotplate and cool for a couple of minutes.
Stir in the cream first, followed by flour, FiberFin, spices and baking powder. Mix well. Cover the dough and leave at room temperature until you want to roll out the gingerbread.
Knead the dough and roll out to a sheet about 3 mm thick. Cut out figures. Bake on a baking sheet lined with baking paper at 175 degrees Celsius for 8-10 minutes. Cool on a baking rack.
Note: When these gingerbread cookies are fresh out of the oven, they’re slightly softer than regular gingerbread. If you keep them in a cookie box for a couple of days, however, they’ll turn just as crispy as you’re used to.
Nutrition facts
| Per 100 g | kcal | protein | carbohydrate | fat | fibre |
| 311 | 4 | 25 | 19 | 14 |
Healthy and tasty made easy
Funksjonell Mat AS
Storgata 10
N-2000 Lillestrøm
Norway
post@funksjonellmat.no