Soft gingerbread griddlecake

Melt-in-the-mouth soft gingerbread griddlecake

Have you made any soft gingerbread before? This is a really tasty change to the classic crispy gingerbread! As always, this recipe for this rich treat is also without refined sugar and is completely healthy. The preparation is easy and the taste is pleasing to any older and younger gourmands in the family!

As a bonus, the kitchen is full of cosy Christmas spirit to get you in the Christmas mood! Prepare a gingerbread griddlecake for the holiday table or surprise your friends.?

Quantity: on average 10-12 squares
Preparation time: 60 minutes
Difficulty level: easy
You will need:?

• 2 tbsp chia seeds or flax flour 
• 80-100ml water 
• 250ml unsweetened almond milk 
• 200g coconut sugar 
• 100g coconut oil at room temperature&nbsp ;
• 1 tsp vanilla 
• 3 tsp gingerbread flavouring 
• 260g raw buckwheat flour 
• 1 tsp baking powder 
• 1/ 2 teaspoons baking soda 
• baking tray 
• baking paper 

How to prepare a gingerbread griddlecake? 

First, prepare the chia seed or flax seed mixture. To do this, mix chia seeds or flax flour with 80ml of water and set aside for a few minutes to swell. In the meantime, mix the dry ingredients together in a bowl. Place raw buckwheat flour, coconut sugar, gingerbread flavouring, vanilla, baking powder and baking soda in a bowl.

Mix thoroughly. Then pour in the almond milk, chia flour or flax flour mixture and coconut oil at room temperature (if the coconut oil is too solid to mix, melt it beforehand in a pot on the stove). Mix thoroughly and pour into a baking tray lined with baking paper. Bake at 180 degrees for 35 minutes. Then let the gingerbread cool slightly, cut into squares and serve with tart berries, such as cranberry sauce, or enjoy as is.