Soft Slab Pecan Pie

Melt-in-your-mouth soft sheet cake

Have you ever made a soft gingerbread? It’s a truly delicious alternative to the classic crunchy gingerbread! As always, this recipe for this rich treat is refined sugar-free and totally health-friendly. It’s easy to make and the taste is delicious for both the bigger and smaller sweet tooths in the family.

As a bonus, the kitchen is full of Christmas cheer to get you in the Christmas spirit. Prepare a slab of gingerbread for the festive table or surprise your friends!

Quantity: on average 10-12 squares
Preparation time: 60 minutes
Severity: light
To prepare you need:

• 2 tablespoons chia seeds or linseed meal
• 80-100ml water
• 250ml unsweetened almond milk
• 200g coconut sugar
• 100g raw coconut oil
• 1 tsp vanilla milk
• 3 tsp gingerbread spice
• 260g tortatrajahu
• 1 teaspoon baking powder
• 1/2 tsp baking soda
• oven mould
• baking paper

How to make a gingerbread cake?

First, prepare the chia or linseed mixture. To do this, mix the chia seeds or linseed meal with 80ml water and set aside to swell for a few minutes. Meanwhile, mix the dry ingredients in a bowl. In a bowl, add the raw date flour, coconut sugar, gingerbread spice, vanilla, baking powder and soda.

Mix thoroughly. Next, pour in the almond milk, chia or flax flour mixture and toasted coconut oil (if the coconut oil is too solid to mix, melt it in a pot on the stove first). Mix thoroughly and pour into a baking dish 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 plain.