Our smart, high-protein alternative to traditional gingerbread. No added sugar, but plenty of protein and essential nutrients . Almonds and hazelnuts provide valuable fiber and healthy fats.
High Protein Gingerbread
Our smart, high-protein alternative to traditional gingerbread. No added sugar, but plenty of protein and essential nutrients . Almonds and hazelnuts provide valuable fiber and healthy fats.
SimplyLevel
35 min.working hours
from Paulina
Ingredients
- 100gSheko Chocolate Powder
- 4 eggs (size M)
- 200 gHazelnuts (ground)
- 100 gRolled oats (ground)
- 1Organic Orange (orange zest)
- 50gSoft dates
- somethingorange juice
- 30 gagave syrup
- 1.5 tspgingerbread spice
- 2 tsp baking powder
Topping:
- 50 g Dark chocolate couverture, optionally sugar-free
- 50 g Milk chocolate couverture
- 1 tbsp chopped pistachio kernels
- A handful of almonds
- 1 tbsp coconut flakes
Nutritional values per serving
Makes 15 gingerbread cookies. The nutritional values refer to one gingerbread cookie (without topping):
233
calories
9.4 g
protein
14.3 g
carbohydrates
14.4 g
Fats
preparation
-
Place the eggs in a bowl and whisk with a mixer on high speed until frothy and light.
Once the eggs are frothy, add all the other ingredients (except the dates) to the bowl and mix to form a smooth batter. -
Place the dates and orange juice in a blender and purée. Fold the puréed date mixture into the remaining batter and stir until evenly combined.
-
Spread the dough evenly on a baking sheet lined with parchment paper, ensuring it is not too thick.
Bake the dough in a preheated oven at 180°C for about 12-15 minutes , until it is lightly golden brown.
-
After baking, let the dough cool slightly and then cut out shapes as desired (e.g. stars, hearts).
-
While the gingerbread cools completely, melt the chocolate coating over a water bath.
Coat the cut-out gingerbread shapes with the melted chocolate coating and decorate with toppings such as nuts, coconut flakes or pistachios as desired .
