Alsatian-Style Gingerbread
(0 votes)
(0 votes)
Health Score:
68 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
1973
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,973 cal. | (94 %) | ||
| Protein | 41 g | (42 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 389 g | (259 %) | ||
| Sugar added | 195 g | (780 %) | ||
| Roughage | 36.3 g | (121 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 2.9 μg | (15 %) | ||
| Vitamin E | 6.1 mg | (51 %) | ||
| Vitamin K | 45.3 μg | (76 %) | ||
| Vitamin B₁ | 1.3 mg | (130 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 17.9 mg | (149 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 367 μg | (122 %) | ||
| Pantothenic acid | 5.7 mg | (95 %) | ||
| Biotin | 45.7 μg | (102 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 1,876 mg | (47 %) | ||
| Calcium | 450 mg | (45 %) | ||
| Magnesium | 300 mg | (100 %) | ||
| Iron | 14.6 mg | (97 %) | ||
| Iodine | 37 μg | (19 %) | ||
| Zinc | 9.6 mg | (120 %) | ||
| Saturated fatty acids | 7.8 g | |||
| Uric acid | 190 mg | |||
| Cholesterol | 639 mg | |||
| Complete sugar | 236 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- For the gingerbread
- 150 grams honey
- 75 grams Raw cane sugar
- 100 milliliters milk
- 1 tsp baking soda
- 1 Tbsp Anise seed
- 1 tsp Ground cinnamon
- ½ tsp ground ginger
- 1 pinch salt
- 50 grams raisins
- 100 grams finely ground Rye
- 150 grams finely ground Wheat
- ½ lemon (zest)
- 2 egg yolks
Preparation steps
1.
For the gingerbread: Preheat the oven to 180°C (approximately 350°F).
2.
Combine the honey, sugar and milk in a saucepan. Heat, while stirring continuously. Stir in the baking soda.
In a bowl, stir the anise, cinnamon, ginger, salt, raisins, rye and wheat berries together. Beat in the honey-milk mixture, lemon zest and egg yolks until thoroughly combined, about 5 minutes. Pour the batter into a greased and floured loaf tin. Bake for 40-45 minutes. Remove the cake from the oven and cool on a wire rack.
For the toppin: In a bowl, stir the honey with the water. Drizzle over top of the cake.
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