You might perfectly know if you ever visited France that the region called Alsace is a region of bakery and food paradise. It’s also very well known for its wine. One of the traditional recipe is the gingerbread.
I want to offer you some Chritmas magic. Just feel the dreamy atmosphere of that picture. I want to let yourself imagine walking around in the wooden christmas market of the beautiful town of Strasbourg, a glass of hot wine warming your hands (yeah that’s kind of an experience!) and smelling the air full of spices. The same kind we all use in gingerbread.
Why not have a try with this particular bread combined with foie gras? You could also add a little onions chutney or fig marmelade on the top.
This is a thermomix version but you can easily make this gingerbread without a thermy.
Another reason to cook your gingerbread cake is that it’s very healthy. It’s rich but not fat. Very good for kids snacks.
The baking part is the most important. Be cautious to bake it at low temperature.
Cut thin slices and add the topping.
If you want to eat it for breakfast, gingerbread combines very well with orange marmelade.
The real Alsacian Gingerbread Recipe
Author: Peregrination Gourmande
Recipe type: Bread
Perfect recipe for Christmas appetizer. Combine with foie gras, or even goat cheese. Theromix recipe.
- 450 g honey
- 200 g milk
- 250 g flour
- 200 g rye flour
- 50 g brown sugar
- 1 ts baking soda
- 1 ts baking powder
- 4 eggs
- 1 ts cinamon
- 1 ts ginger
- just a little of muscade nut
- 4 drops of orange flower
- In the bowl of the thermy put milk, honey, sugar, vanilla and orange flower.
- mins, speed 4 at 80°C
- Add the rest of ingredients and mix 40sec at speed 7.
- Pour in a bread pan.
- Bake for 50mins at low temperature 180°C.