© 2021 | http://angiesrecipes.blogspot.com

© 2021 | http://angiesrecipes.blogspot.com

© 2021 | http://angiesrecipes.blogspot.com

© 2021 | http://angiesrecipes.blogspot.com

Nothing spreads the holiday spirit like a good homemade gingerbread loaf. This particular gingerbread is well-flavoured and incredibly delicious due to the 6-week long maturing process and the generous use of homemade spice blend. For a loaf with a soft crust and tender crumb, cover the gingerbread with a few slices of bread or fruit (I used clementines) for a couple of days before slicing. Glaze the gingerbread loaf with a simple lemon icing or chocolate ganache with some chopped nuts or just serve it with some whipped cream and some stewed plums for a festive brunch or try as a teatime snack slathered with butter. Gingerbread Spice BlendGingerbread

2 tbsp Allspice, ground
2 tbsp Cinnamon, ground
2 tbsp Ginger, ground
1 tbsp Clove, ground
1 tbsp Nutmeg, ground
A large pinch of black pepper

125 ml of Honey (or molasses)
100 g Coconut sugar (or raw brown sugar)
60 g Butter
3/4 tsp Baking soda
60 ml Milk
250 g White spelt flour
20 g Gingerbread spice blend
1 Medium egg

Combine all the ingredients for the spice blend in a jar. You don't need all the spices for the recipe. So half the recipe if you prefer.
6 weeks before Christmas: Gently melt the honey, coconut sugar and butter in a saucepan. Do not allow the mixture to boil. Set aside to...