Lenten gingerbread (xerophagy)
4 servings
40 minutes
Lenten gingerbread (dry eating) is a fragrant pastry rooted in ancient European traditions of lenten sweets. Its taste is deep and rich, with hints of coffee, cocoa, and the fruity tartness of sea buckthorn jam. The spices and raisins give the gingerbread a warm spiciness, creating a cozy atmosphere. It is perfect for tea drinking during Lent when you want to treat yourself to something sweet without using eggs and dairy products. Its dense structure makes the gingerbread easy to store, while adding cream or powdered sugar opens up space for culinary experiments. This simple yet exquisite treat delights with its taste and health benefits.
1
Prepare the ingredients: sift the flour, brew the coffee; if natural is not available, it can be replaced with instant.
- Ground coffee: 15 g
- Wheat flour: 1.5 glass
2
Add coffee, sugar, sea buckthorn jam (any other can be used), sifted flour, and cocoa to a deep bowl.
- Ground coffee: 15 g
- Sugar: 0.7 glass
- Sea buckthorn jam: 4 tablespoons
- Wheat flour: 1.5 glass
- Cocoa powder: 2 tablespoons
3
Add baking soda with lemon juice and quickly mix everything.
- Baking soda reacted with acid: 0.5 teaspoon
4
Optionally add spices for baking and raisins.
- Raisins: to taste
- Vanillin: to taste
- Cinnamon: to taste
5
Line a small baking pan with parchment paper. Pour in the mixture (the batter should slowly drip from the spoon), place it in the oven at 200°C, and bake for about 20-30 minutes. Check for doneness with a toothpick.
6
You can decorate with powdered sugar if desired, or cut the gingerbread into layers and spread with cream. It's all up to your imagination.
