Treat yourself with this rich, flavoursome and warming combination. This time, use healthier ingredients too!
Ingredients:
Gingerbread cake:
600g spelt flower
120g butter
200g coconut sugar
¾ mug honey
200g coconut yoghurt
6 egg yolks (keep the whites for later)
3 spoons gingerbread spice mix
2 tbl spoons coconut oil
1 spoon sodium bicarbonate
200g cranberries and hazelnuts mix
A pinch of salt
Hot cocoa drink (2 portions):
500ml almond milk
3 tbl spoons cocoa
2 tbl spoons cinnamon
1 tbl spoon ginger
1 spoon cloves
1 spoon cardamom
1 spoon orange zest
½ spoon grated nutmeg
A pinch of pepper
2 tbl spoons honey
The method:
- Cream butter, yolks and sugar together until pale and fluffy. Add and mix all the remaining ingredients.
- Preheat the oven to 180°C.
- Beat the whites with salt. Fold whipped egg whites into a base mixture until combined. Put the mixture into the baking tray.
- Bake for 60 minutes.
- Halfway through the baking time, start preparing the drink.
- Pour the milk into a pan. Add all ingredients (apart from the honey) and bring the liquid to a boil, then simmer for about 10 minutes.
- Add honey just before serving.
- Pour the drink through a strainer.
Serve with homemade plum jam.
Then, enjoy!
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