HEALTHY GINGERBREAD

You'll want this on your breakfast table from now on

The red packaging of Peijnenburg's gingerbread, who doesn't know them? I think they used to be a staple on every breakfast table. Thickly sliced and with a generous spread of butter. And if you wanted to go all out, you opted for the pearl sugar variant. Later came the Snelle Jelles and other grab-and-go bars. A sugar bomb, it's no wonder kids love them. But it can be just as delicious without being loaded with sugars. With this homemade spice cake, you'll definitely score points at breakfast from now on.
Ingredients:

– 200 grams oat flour

– 200 grams spelt flour

– 325 ml almond milk

– 2 eggs

– 1.5 tbsp cinnamon

– 2 tbsp gingerbread spices

– 1 tbsp freshly grated ginger

– 6 tbsp maple syrup

– 4 tbsp coconut blossom sugar

– 2 tsp baking powder

– pinch of salt
1. Preheat the oven to 160 degrees.

2. Line a baking pan with baking paper and grease it with butter or coconut oil.

3. Put the almond milk, eggs, and maple syrup in a blender and mix everything together.

4. In a large bowl, combine the oat flour, spelt flour, cinnamon, gingerbread spices, coconut blossom sugar, baking powder, and salt.

5. Add the wet mixture to the dry ingredients and mix well. It will become a fairly thick batter.

6. Transfer the batter to the baking pan and bake it until golden brown for about an hour.