Fast gluten-free gingerbread with sour cream
Don't have time to bake complicated desserts? You will be serving our gluten-free gingerbread within an hour.
Ingredients
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- 300 g Fine mix Liana
- 2 eggs (L)
- 180 g granulated sugar
- 100 ml of oil
- 320 ml acidophilic milk/kefir
- 3 tablespoons of jam
To taste
- pieces of chocolate
- crushed nuts
- raisins
- poppy
- coconut
Sheet: 26x25 cm
- Mix eggs, sugar, oil, acidophilic milk, any jam and Fine mix.
- We beat everything together.
- Pour onto a tray lined with baking paper.
- Bake at 175°C for 15-20 minutes.
- Cut the gingerbread cold.
- The top is either sprinkled with powdered sugar or spread with jam, or poured with melted chocolate and sprinkled with coconut.
A good tip:
We will also make gingerbread muffins from this dough.
We will also make gingerbread muffins from this dough.
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Ingredients
Print recipe
Share on Facebook
- 300 g Fine mix Liana
- 2 eggs (L)
- 180 g granulated sugar
- 100 ml of oil
- 320 ml acidophilic milk/kefir
- 3 tablespoons of jam
To taste
- pieces of chocolate
- crushed nuts
- raisins
- poppy
- coconut
Sheet: 26x25 cm
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