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Making your own gingerbread to take with you during training is easier than you think. You can get started on this recipe from sports nutritionist Stephanie Scheirlynck straight away.

Preparation: 10 minutes - baking: 45 minutes

Nutritional value per person (1 slice):

kcal KH E V
195 30g 5g 6g

Ingredients for 12 servings:

  • 250g spelt flour
  • 2 teaspoons baking powder
  • Pinch of salt
  • 150ml low-fat milk
  • 2 eggs
  • 100ml maple syrup
  • 100g brown sugar
  • ¼ teaspoon cardamom
  • ¼ teaspoon ginger powder
  • 1 teaspoon cinnamon
  • Pinch of pepper, anise, coriander and clove powder
  • 100g nuts (mixed)

Preparation

Preheat the oven to 160 °C.

Sieve the flour and baking powder and mix in the salt.

In another bowl, mix the milk, eggs, maple syrup, sugar and spices using a whisk. Pour this wet mixture into the first bowl a little at a time and stir well until you have whisked out all the lumps (you can also do this with a mixer).

Pour the batter into a baking tin lined with baking paper and decorate with the nuts.

Bake the gingerbread in the oven for 40 to 45 minutes.

Plunge in a toothpick to see if the gingerbread is done: if there is no batter clinging to it, the cake is ready!

Set aside to cool and cut into slices.

A tip from Stephanie:

JYou can also use a speculaas mix instead of individual spices.

More information about sports nutrition can also be found on the website of Stephanie Scheirlynck.


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