Christmas gingerbread squares
Christmas gingerbread squares are a simple, fit festive dessert. How to make a dietary gingerbread square? Discover a simple recipe for chocolate gingerbread squares!
Gingerbread squares are deliciously sweet and spicy festive cakes with chocolate.
These gingerbread squares are easy and quick to prepare, while being low in calories and really tasty.
Chocolate is a food product made from cocoa beans. It is a rich source of vitamins and minerals, including vitamin A, B vitamins, E, magnesium and potassium. It is mainly known for its positive effects on memory and concentration; mood improvement; and beneficial impact on the heart and circulatory system.
How to make chocolate gingerbread squares? Discover a simple recipe for dietary gingerbread squares!
Preparation time: 50 min + cooling time
Calories: 699
Protein: 22 g
Carbohydrates: 102 g
Fats: 21 g
Ingredients for Christmas gingerbread squares:
- Wheat flour 1 cup (100 g)
- Low-sugar jam, e.g., plum, strawberry, orange or other 2 tablespoons (50 g)
- Dark cocoa 1 tablespoon (10 g)
- Dark chocolate 65% 2 squares (10 g)
- Chicken egg 1 piece (50 g)
- Milk 0,5% 1/2 cup (100 g)
- Clarified butter 1 tablespoon (10 g)
- Calorie-free sweetener, e.g., erythritol 6 tablespoons (60 g)
- Baking powder 1 teaspoon (4 g)
- Cinnamon*
- Cardamom*
- Ginger*
- Pepper*
- Cloves*
*You can substitute with gingerbread spice
Preparation of Christmas gingerbread squares:
Step 1: In a bowl, mix flour, baking powder, cocoa, and a pinch of each spice: cinnamon, cardamom, ginger, pepper, cloves (or use gingerbread spice).
Step 2: In a tall container, such as a blender jar, place half of the softened butter and sweetener. Crack the egg and whip it into a smooth and fluffy mixture.
Step 3: Gradually add half of the milk, low-sugar jam (e.g., plum, strawberry, orange, or other), and the mixed dry ingredients, continuously mixing.
Step 4: Once the batter is uniform, transfer it to a small baking pan lined with parchment paper. Bake in an oven preheated to 180°C (356°F) until the cake rises and browns, about 35-45 minutes. Remove from the pan and cut into squares only after cooling.
Step 5: In a saucepan, combine the remaining milk and butter with the broken chocolate. Heat until combined, stirring continuously.
Step 6: Spread the liquid topping over each square. Set aside to let the topping solidify.
Step 7: Store in the refrigerator for up to several days.
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