Lenten honey gingerbread is a wonderful delicacy, the preparation of which does not use animal products, and is suitable for those who observe religious fasts, for supporters of vegetarianism, and simply for those who want to diversify their family’s menu with a healthy delicacy. Honey gingerbread will be an excellent substitute for unhealthy sweets from the store, as it does not contain dangerous trans fats and preservatives.

To make the honey cake not only tasty, but also healthy, carefully consider the choice of ingredients - they must be natural and high quality. There are many recipes for preparing the delicacy, however, the main ingredient is always honey. Known for its beneficial qualities, honey not only adds a unique taste to baked goods, but also makes them healthy. However, it is worth remembering that only a natural product has these properties, but not its imitation. not difficult:

• Natural honey flows from the spoon in a continuous thin stream, does not drip or splash, and forms a small mound at the point of flow.
• In a glass of water, a spoonful of natural honey should dissolve completely, without any residue. There should be no rainbow film formed on the surface of the water, and no sediment at the bottom.

When making baked goods, it is better to use fresh, liquid honey. However, if the season of fresh honey has already passed and the product has become candied, it doesn’t matter - you can return it to its original consistency by heating it slightly in a water bath with constant stirring. You should not melt honey directly over a fire - most of the beneficial properties of honey disappear with strong heating.

Honey gingerbread may contain vegetable oil - it is best to use refined sunflower oil, unless the recipe suggests otherwise. This oil will make the dough more tender and moisturized and will not impart an off-flavor to the baked goods.

The delicacy recipe may also contain nuts, coffee, cocoa, various spices and herbs - choose what suits your taste.

Recipe No. 1: Honey gingerbread with coffee (lenten)

Lenten honey gingerbread with coffee is a tasty, healthy and easy-to-prepare delicacy. Baking recipe includes:

• 1 full glass of refined sugar;
• 2 tablespoons of flower or linden honey;
• 200 ml warm water;
• 1 teaspoon regular baking soda;
• baking powder - on the tip of the knife;
• 2 table. spoons of coffee (instant);
• half a glass of raisins;
• half a glass of walnuts (chopped);
• half a glass of sunflower oil;
• one and a half cups of flour;
• a pinch of cinnamon.

The dough is prepared in several stages:

1. In a deep bowl you need to mix butter, water, sugar and honey. In order for the mass to acquire a homogeneous consistency, it can be slightly heated and stirred thoroughly.
2. In a separate bowl, mix soda, coffee and cinnamon. A mixture of honey, water, sugar and butter is poured there, everything is thoroughly mixed.
3. Raisins, nuts and flour are added to the mixture, the dough is thoroughly kneaded - there should be no lumps left in it, and the consistency should resemble thick sour cream.
4. The mass is poured onto a baking sheet or into a mold covered with baking paper or greased with oil.
5. Lenten gingerbread is baked in the oven at a temperature of at least 200 degrees. Cooking time: 30–35 minutes.

The Lenten honey gingerbread with coffee aroma is ready. You can make the delicacy even more appetizing by cutting it lengthwise and layering it with jam or homemade cream.

Recipe No. 2: Honey gingerbread cooked in a slow cooker

The next recipe is a lean delicacy with the aroma and taste of honey and cocoa. To prepare it you will need:

• 400 ml glass of premium wheat flour;
• 200 ml granulated sugar;
• 200 ml boiled water;
• 100 ml vegetable (refined sunflower) oil;
• 2 table. spoons of honey;
• 2 table. spoons of cocoa powder;
• 1 tsp. baking soda;
• 1 tsp. cinnamon;
• a pinch of salt.

You need to prepare the dough as follows:

1. In a deep bowl, dissolve the sugar in a glass of warm water. Then oil and liquid honey are added there. Everything is thoroughly mixed.
2. In another bowl, mix bulk dry ingredients: flour, soda, salt and cocoa.
3. Mix the contents of both containers using a mixer - there should not be even the smallest lumps left in the dough.
4. You can add finely chopped prunes, dried apricots or raisins, previously soaked in water, to the dough.
5. The multicooker bowl must be greased with vegetable oil, pour the dough into it and cook in the “Baking” mode for one hour.

Tip: If you don’t have a slow cooker, you can bake the gingerbread in the oven at 200 degrees. We check readiness with a toothpick: pierce the dough all the way through; if the toothpick remains dry, the lean honey gingerbread is ready.

Recipe No. 3: Lenten honey gingerbread with nuts

The next recipe is honey nut gingerbread. Traditionally, chopped walnuts are used for such baking, but you can use hazelnuts, almonds, pecans, and even a mix of different types of nuts.

To prepare the gingerbread you will need the following products:

• 100 ml liquid honey;
• two thirds of a glass of granulated sugar;
• 200 ml boiled water;
• a teaspoon of baking soda;
• 2 table. spoons of cocoa;
• 100 ml refined sunflower oil;
• half a glass of chopped nuts;
• half a glass of raisins;
• cinnamon;
• premium wheat flour.

1. In a deep metal bowl, heat the water, add sugar and stir until it is completely dissolved. Add honey and vegetable oil there.
2. In a deep bowl, mix soda, cocoa and a pinch of cinnamon. Stir and then pour in the warm butter-honey mixture. Mix with a mixer or whisk until the consistency becomes homogeneous and all lumps have dissolved.
3. Stir chopped nuts and raisins into the dough.
4. Mix flour in the required proportion with baking powder in a separate container. Then gradually stir the flour into the prepared mixture until a creamy consistency is formed.
5. Grease a deep baking dish with vegetable oil and pour the finished dough into it. You need to bake it at a temperature of 190–200 degrees for 40–45 minutes until cooked.

Before serving, sprinkle the baked goods with powdered sugar. Lenten honey gingerbread will become even tastier if you layer it with jam or marmalade.

Recipe No. 4 Honey gingerbread with fruit

Another recipe for a healthy and tasty delicacy is Lenten honey gingerbread with apples or pears. You can diversify the dish and come up with your own recipe using other fruits, for example, nectarines or peaches.

You will need:

• 200 ml each of warm water and sugar;
• 100 ml of vegetable oil, chopped nuts;
• 2 cups flour;
• 1 teaspoon of soda;
• 1 teaspoon lemon juice;
• 2 full tablespoons of honey;
• a pinch of baking powder;
• washed, peeled and thinly sliced ​​fruits.

The nuts must be properly dried and peeled, and then ground in a blender to flour. A Lenten honey gingerbread with fruit is prepared in the following sequence:

1. In a water bath, honey, sugar and vegetable oil are mixed with water. The mixture should acquire a homogeneous consistency, sugar and honey should completely dissolve.
2. Then the mixture must be removed from the water bath and added soda, quenched with lemon juice. Stir again - the mixture should increase in volume.
3. Add nut flour, mix everything thoroughly again.
4. Gradually add flour into the mixture, mixed with baking powder in the required proportion. Stir with a mixer or whisk until a homogeneous creamy mass is obtained.
5. Sliced ​​fruits are placed at the bottom of a deep baking dish, greased with vegetable oil, and then the finished dough is poured. You need to bake the gingerbread in a preheated oven at a temperature of 180–200 degrees. On average, preparation takes from half an hour to 45 minutes.

Recipe No. 5: Lenten honey gingerbread with spices

The following baking recipe will delight owners of a multicooker: with its help you will prepare a delicious and unusual dessert for tea. To prepare it you will need:

• half a glass of granulated sugar;
• 3 table. spoons of honey;
• 100 ml sunflower oil;
• 200 ml boiled water;
• 2 table. spoons of cocoa (or instant coffee);
• half a glass of raisins and peeled chopped walnuts;
• wheat flour;
• 1 teaspoon of soda;
• spicy spices - coriander, cloves, cinnamon. You will need a small pinch of coriander, and 1–2 seeds of cloves.

1. In a saucepan (or deep ladle), mix water, butter, honey and sugar with water, heat over low heat and stir until all components are completely dissolved. Remove the mixture from the heat and cool to 30–40 degrees.
2. Add soda, coffee or cocoa and spices to the cooled mixture, stir until there are no lumps left.
3. Then we begin to add flour to the mixture, stirring constantly - the easiest way to do this is with a mixer. The dough should have the consistency of medium thick sour cream.
4. Add nuts and raisins to the dough and knead again.
5. Pour the prepared dough into the multicooker bowl greased with vegetable oil and bake for an hour in the “Baking” mode.

The spicy spices make this recipe unique. Honey gingerbread with coriander, cloves and cinnamon acquires a special, pronounced aroma. You can decorate the baked goods by sprinkling them with powdered sugar and ground nuts.

Lenten honey gingerbread is a great idea for a tasty and healthy tea treat for a family feast. Choose the recipe you like and prepare a delicacy that your loved ones and guests will appreciate. Finally, a few little tricks that will help make the dish even more appetizing:

After the gingerbread is ready, do not rush to remove it from the mold. When the baked goods have cooled, you can easily remove them without damaging the edges.
Prepare the gingerbread in the evening and leave it in the refrigerator overnight - the baked goods will be saturated with the flavors and aromas of the ingredients and will become even tastier.

A gingerbread is a large soft gingerbread or sweet pie.

From available products that can be found in every home, you can prepare a tasty, aromatic and soft Lenten gingerbread.

Lenten gingerbread - basic principles of preparation

A distinctive feature of gingerbread from other pies is the ground spices that are added in abundance to the dough. Coriander, nutmeg, ginger, cinnamon and other spices are used.

Lenten gingerbread is prepared without eggs. The basis for the dough can be honey, syrup, brewed tea, syrup, compote or jam diluted in water.

You can diversify the taste of Lenten gingerbread by adding berries, grapes, nuts, dried fruits, etc. to the dough.

The rug turns out to be quite high and fluffy. It can be cut into two cakes and spread each with jam, marmalade or marmalade. Then assemble, and you get a pie that you wouldn’t be ashamed to serve even on a holiday table.

Recipe 1. Lenten gingerbread

Ingredients

a glass of freshly brewed black tea;

a pinch of soda and salt;

two glasses of flour;

cinnamon and ginger;

100 ml refined sunflower oil;

a packet of vanillin;

half a tbsp. peeled walnuts;

half a glass of sugar;

40 g lemon juice;

75 g liquid honey.

Cooking method

1. Wash the dried fruits, dry them slightly and place them in a blender bowl. Add nuts here and grind them into a paste.

2. Pour warm tea, honey and butter into a bowl, add sugar and a mixture of nuts and dried fruits, season with cinnamon, salt and vanilla. Mix everything well until smooth.

3. Extinguish the soda with lemon juice and put it in the dough. Mix well.

4. Gradually add flour and continue kneading the dough. Cover the pan with parchment, lightly grease it with oil and pour in the dough. Level the surface with a wooden spatula and place in the oven, preheated to a temperature of 190 C. Bake the gingerbread for about an hour until golden brown.

Recipe 2. Lenten gingerbread “Festive”

Ingredients

three tbsp. flour;

lemon juice – 25 ml;

instant coffee – 10 g;

soda – 5 g;

olive oil – 100 ml;

chopped roasted nuts – 100 g;

sugar - half a glass;

dried apricots - six pieces;

zest of half a lemon;

jam – 100 ml;

brew - glass.

Cooking method

1. Pour butter into a deep container and add sugar and jam. Mix.

2. Dissolve coffee in hot brew and pour the liquid into a bowl.

3. Add dried apricots and nuts, add some flour and knead the dough.

4. Suppress the soda with lemon juice and add to the dough. Add the zest of half a lemon here and add the rest of the flour. Knead into a homogeneous dough.

5. Transfer it into a greased and sprinkled with semolina form and bake for an hour at 180 C. Cool the gingerbread and cut into portions.

Recipe 3. Lenten tea gingerbread with a layer

Ingredients

sugar - half a glass;

baking powder - tsp;

vegetable oil – 60 ml;

jam - half a glass;

strong tea - a glass;

cinnamon – 5 g;

flour – 200 g;

vanillin - sachet;

jam or jam for layering;

powdered sugar;

chopped roasted nuts.

Cooking method

1.Place jam and butter in a bowl, add sugar and season with cinnamon, salt and vanilla. Stir and pour in tea. Whisk until smooth.

2. Mix baking powder with flour and sift. Pour into the dough, whisking constantly.

3. Add chopped, roasted nuts. Mix so that they are evenly distributed throughout the dough.

4. Cover the mold with parchment and place the dough into it. Place the mold in an oven preheated to 180 C for forty minutes. Check readiness with a wooden skewer.

5. Take out the gingerbread and cool. We divide it into two layers. Grease the bottom cake with jam or jam and cover with the top cake. Sprinkle powdered sugar on top and cut into portions.

Recipe 4. Honey gingerbread with cocoa and poppy seeds

Ingredients

glass of water;

150 ml lean oil;

two glasses of flour;

60 g cocoa;

250 g sugar;

poppy – 50 g;

baking powder - a pack.

Cooking method

1. Pour water into a saucepan and put it on fire. Dissolve sugar in it. Add honey and stir until honey has completely dissolved. Remove from heat.

2. In a separate bowl, mix cocoa with baking powder. Pour in the warm mixture from the saucepan, stir and leave for five minutes.

3. Wash the poppy seeds and place them in the dough. Gradually add flour and knead the dough to the consistency of thick sour cream.

4. Pour the dough into a mold coated with butter and bake for about an hour at 180 C. Remove the mold from the oven and sprinkle the gingerbread with powdered sugar.

Recipe 5. Lenten coffee gingerbread in a slow cooker

Ingredients

Art. rice cereal;

Art. a spoonful of vegetable oil;

an incomplete glass of flour;

a pinch of salt;

glass of water;

40 g instant coffee;

a handful of raisins;

half a tbsp. Sahara;

liquid honey – 50 g.

Cooking method

1. Pour coffee into a tall cup and brew it with boiling water. Add honey and sugar and stir.

2. Pour the brewed coffee into a bowl and add rice cereal. Mix, pour in the oil, and, stirring constantly, gradually add the flour.

3. Rinse the raisins, place on a disposable towel and dry lightly. Transfer it to the dough and mix well.

4. Grease the multicooker container with oil and pour the dough into it. Turn on the “baking” program and set the timer for 50 minutes. Then take out the gingerbread and put it in the oven for half an hour so that the gingerbread is browned on top. Cool the baked goods. You can spread jam on top.

Recipe 6. Lenten gingerbread with honey

Ingredients

incomplete art. Sahara;

20 g semolina;

one and a half tsp. black tea;

300 ml water;

110 ml vegetable oil;

a handful of walnuts;

50 g cocoa powder;

a handful of raisins;

cinnamon, ginger and cloves;

a pinch of soda.

Cooking method

1. Boil water, pour it over the dry tea leaves and leave to brew. Then strain the strong tea through a sieve into a saucepan, add sugar and honey. Place on the stove and keep on fire until the honey and sugar dissolve. Add vegetable oil, mix and cool.

2. Wash the raisins and pour boiling water over them. Squeeze out the steamed raisins. Place the nuts in a bag and crush them using a wooden rolling pin.

3. Pour cocoa powder into the cooled liquid, sifting through a strainer and mix. Add chopped nuts and raisins to the mixture and mix again. Season everything with spices and beat.

4. Add a little flour mixed with soda and knead the dough until it has the consistency of pancakes.

5. Sprinkle the greased mold with semolina and pour the dough into it. Preheat the oven to 180 C, and place the form with the dough into it for forty minutes. Cool the finished gingerbread into two layers and coat them with jam.

Recipe 6. Chocolate Lenten gingerbread

Ingredients

120 g sugar;

Art. l. powdered sugar;

50 ml sunflower oil;

100 g chopped nuts;

50 ml jam syrup;

300 g flour;

raisins and candied fruits – 100 g each;

50 g cocoa powder;

lemon - half.

Cooking method

1. Pour a glass of water into a small saucepan, add sugar and place on the stove. Heat over low heat, stirring until the sugar is completely dissolved. Cool slightly, then pour in the jam syrup and vegetable oil and mix.

2. Finely chop the lemon, place it in a blender bowl, and grind it into porridge. Transfer to a saucepan.

3. Place the jam on a sieve and let the syrup drain.

4. Mix flour with cocoa powder and soda. Gradually pour it into a saucepan and add chopped nuts and candied fruits. Knead into a homogeneous dough.

5. Pour the dough into a greased pan and smooth the surface with a damp spatula. Place the chocolate cake in the oven for half an hour and bake at 180 C. Check readiness with a wooden skewer or toothpick. Remove the cake from the oven and sprinkle powdered sugar on top.

Recipe 7. Lenten gingerbread with apples in a slow cooker

Ingredients

a glass of sugar;

two apples;

water – 250 ml;

a pinch of cinnamon;

two tbsp. l. honey;

half a kg of flour;

soda – 5 g;

a pinch of baking powder and soda;

half a glass of lean butter;

half tbsp. walnuts.

Cooking method

1. Pour water diluted with vegetable oil into a saucepan and add sugar. Place on the stove, warm up a little, and add honey. Continue heating over low heat until the honey and sugar have completely dissolved.

2. Add baking soda and cinnamon to the warm liquid. Grind the walnuts into flour with a coffee grinder and pour into a saucepan.

3. Mix baking powder with flour. Knead the dough, gradually adding flour, as for pancakes. Wash the apples and cut into slices.

4. Grease the bowl with oil and pour the dough into it. Place the apple slices on top, pressing them lightly into the dough. Turn on the “Baking” program. Set the timer for 50 minutes. Place the bowl in the multicooker and bake until done. Then leave the cake for another ten minutes on “Warming” so that the gingerbread does not settle.

Recipe 8. Lenten gingerbread with oranges and nuts

Ingredients

two oranges;

one and a half tsp. soda;

150 g sugar;

two glasses of flour;

olive oil – 50 ml;

half a glass of strong tea;

jam – 50 g;

half a glass of chopped nuts.

Cooking method

1. Grind sugar with vegetable oil.

2. Peel the oranges and cut them into small pieces. Chop the nuts with a rolling pin. Brew strong tea.

3. Place oranges, jam and nuts in the butter-nut mixture, and pour in the brewed tea. Mix everything well. Add flour and soda and knead the dough like you would for pancakes.

4. Cover the bottom of the mold with parchment and grease with oil. Pour the dough into it and bake for forty minutes in a well-heated oven.

Recipe 9. Lenten banana gingerbread

Ingredients

flour – 150 g;

100 ml lemonade;

75 g sugar;

salt - a pinch;

70 ml olive oil;

10 ml vinegar.

Cooking method

1. Pour flour into a bowl. We extinguish the soda with vinegar. Mix flour with sugar, add butter and stir. Add baking soda, lemonade and knead the dough to the consistency of pancakes.

2. Sprinkle the mold with flour and pour the dough into it. Sprinkle the top of the gingerbread with sugar and cinnamon. Then lay out the bananas cut into slices. Bake for 20 minutes in an oven preheated to 170 C.

Recipe 9. Lenten gingerbread with pears

Ingredients

two pears;

peeled almonds - half a glass;

citric acid - on the tip of a knife;

a glass of sugar;

vegetable oil – half a glass;

honey – 50 g;

breadcrumbs – 20 g;

lemon juice – 10 ml;

flour - two glasses;

soda – 5 g;

a pinch of baking powder.

Cooking method

1. Cut the pear in half and remove the core. Cut the wide edge into a fan or thin slices.

2. Grind the almonds into powder with a coffee grinder.

3. Pour sugar into a container and pour in water with vegetable oil. Place the mixture in a water bath and add honey. Keep it until the honey and sugar are completely dissolved. Quench the soda with citric acid and add it to the mixture. Season everything with cinnamon and add nuts. Stir, gradually adding flour mixed with baking powder, knead the dough.

3. Sprinkle the greased mold with breadcrumbs and pour the dough into it. Using a damp spatula, level the surface. Place the pears on top and place in an oven preheated to 200 C for half an hour.

Recipe 10. Monastic Lenten gingerbread

Ingredients

a glass of sugar;

half a glass of refined vegetable oil;

salt, cinnamon and soda - a pinch each;

half a glass of walnuts;

lemon juice – 20 ml;

half a glass of dried fruits;

two glasses of flour;

a glass of apple juice.

Cooking method

1. Rinse dried fruits and dry with a napkin. Place nuts and dried fruits in a blender container and grind.

2. Mix butter and sugar in a bowl, add porridge of dried fruits and nuts to the mixture, pour in apple juice and stir. Salt, season with cinnamon and vanilla and add soda slaked with lemon juice. Gradually add flour and knead the dough until it is thick, like pancakes.

3. Pour the dough into a greased pan and bake for about an hour in a well-heated oven.

• To enhance the aroma, in addition to vanilla, you can use almond extract, ground nutmeg, cinnamon or other spices that are used in baking.
• You can add canned or fresh fruits to the dough.
• If you prepare the gingerbread in a silicone mold, then you do not need to grease it. Simply rinse it with water.
• For the dough, it is better to use refined sunflower or olive oil.
• Quench soda not with vinegar, but with squeezed lemon juice.
• Sprinkle the surface of the finished gingerbread with ground nuts or powdered sugar.

It’s hard to imagine a simpler pastry than gingerbread. Preparing Lenten gingerbread is simple, it always succeeds, and the taste is simply incomparable! In fact, this is an ordinary soft gingerbread, the composition of which can be absolutely anything. I wanted to say that the only constant ingredients are, perhaps, honey, sugar and flour, but then I remembered that jam also makes a wonderful, aromatic gingerbread. But today we will not talk about it, but about the most popular option: Lenten honey gingerbread. I have a recipe with step-by-step photos, so even those who have taken up the preparation of this delicious pastry for the first time will easily master this simple process.

Ingredients:

• hot water (tea, coffee or juice) – 1 tbsp.,
• honey – 1/3 tbsp.,
• sugar – 1/2 tbsp.,
• vegetable oil – 1/3 tbsp.,
• salt - a quarter teaspoon,
• baking powder – 2 tsp,
• raisins – 100 g,
• flour – 2.5 tbsp.

How to prepare Lenten honey gingerbread

The gingerbread dough is kneaded quite quickly, so you can turn on the oven as soon as you decide to bake it. Now turn on the kettle, as soon as the water boils, measure out the glass and pour it into the bowl where the dough will be kneaded. Leave the boiling water for 5 minutes to cool slightly, and add sugar.

Following the sugar, pour honey into the bowl. If your honey is very thick, preheat it for a few seconds in the microwave or in a container with hot water until it becomes liquid.

We dilute sugar and honey in hot water and add salt and baking powder to the resulting sweet liquid. If there is no baking powder, you can replace it with soda (0.5 tsp) and lemon juice (1 tbsp).

As soon as the bulk ingredients fall into the bowl, its contents begin to actively bubble - this baking powder (or soda) is quenched with honey. If this does not happen, it means that you got the “wrong honey” or a low-quality baking powder, and, unfortunately, the gingerbread will not work.

Add vegetable oil to the bubbling liquid.

Then washed and floured raisins. Raisins are an optional addition and are added solely to taste. Instead of raisins, you can add any chopped dried fruits or nuts to the gingerbread.

Lastly, add the sifted flour into the dough and knead it until the flour lumps disappear.

The finished dough turns out to be quite thick, approximately like rich sour cream. It took me no more than 15 minutes to knead.

By this time the oven has already warmed up enough, so we take out a baking pan (I have a silicone one for a cake), grease it with oil (if necessary) and pour the dough into it. Transferring a silicone mold filled with dough into the oven is not very convenient. Therefore, it is better to first place it on a baking sheet, and only then fill it with dough.

Bake the honey cake in the oven at 160-180 degrees for 30-40 minutes. Readiness is checked with a long wooden skewer (a toothpick or match is a bit short), I’ve recently gotten used to using a sushi stick. If the stick comes out easily and without traces of dough, the gingerbread is ready, you can take it out!

Let the baked goods cool and remove from the pan. If desired, the gingerbread can be sprinkled with powdered sugar or coated with jam. Since the baked goods are already very sweet, I usually sprinkle just a little powder. It is advisable to cut and serve the gingerbread when it has cooled completely, otherwise the cut will look wet and undercooked.

The delicious honey Lenten gingerbread has been one of the favorite delicacies in Rus' for a long time. Everyone always ate it. And not only on days of fasting, but also on holidays and on ordinary weekdays.

Even the monastery Lenten gingerbread prepared according to light dietary recipes is unusually aromatic and tasty. It is still often baked with grated nuts, carrots, and dried fruits in many monasteries and Orthodox churches for a festive meal.

If you want your home to be filled with the delicate aroma of honey and the atmosphere of long-forgotten times, try creating a culinary masterpiece in your kitchen using one of the recipes.

To prepare it you will need:

• sugar – 2 cups
• baking soda – 1.5 tsp.
• grated carrots (on a medium grater) – 2 cups
• water – 200 ml
• flour - 4 cups
• salt – ½ tsp.
• honey - 2 tbsp. l.
• to taste, add cinnamon, raisins, any chopped nuts (preferably almonds or walnuts)
• vegetable oil – 1 cup.

Preparation:

Mix sugar with grated carrots and leave for 15-20 minutes. Mix all other products. Add nuts there, crushed into fine crumbs, cinnamon and soda dissolved in lemon juice.

We place our dough in a mold (it must first be greased with vegetable oil), level it and bake at 170-180 degrees.

Honey gingerbread in monastery style

Ingredients:

• Honey – 6 tbsp. l.
• Dried raisins and cranberries - ½ cup each
• Cinnamon – ½ tsp.
• Sunflower oil – 80 g
• Flour – 240 g
• A pinch each – nutmeg, cloves, cardamom, coriander
• Warm water – 200 ml
• Prunes – ¾ cup
• Cocoa powder – 2 tbsp. l.
• Soda – 1 tsp.
• Jam – 5 tbsp. l. (for interlayer). Any will do, but in this recipe we use cherry.
• For the glaze you will need: water (50 ml) and sugar (100 g).

Read also: How to make a fragrant honey pumpkin gingerbread?

Preparation:

1. Stir honey in warm water, add vegetable oil to a bowl. Separately mix ground spices, cinnamon, cocoa and soda. Combine with honey water.
2. Knead the dough, adding flour in parts. It should not be too steep, but not too liquid.
3. Add prepared dried fruits to it: finely chopped prunes, dried cranberries and raisins.
4. Lightly grease the mold and sprinkle with flour (semolina) or line it with baking paper. Fill it with dough and place in an oven preheated to 180-200 degrees for 50 minutes.
5. Cool the finished gingerbread and carefully cut it into two approximately identical cake layers. Coat the bottom one with jam, put the second one on top, lightly pressing it with your hands so that the layers stick together.
6. Cook the glaze from sugar and water until slightly thickened.
7. Using a silicone brush, coat the surface of the gingerbread with hot syrup. The glaze hardens instantly, so this must be done quickly.
8. Two hours later, when the glaze has dried and the gingerbread is soaked in jam, you can start tasting, washing down the delicious cake with milk or tea.

Monastic Lenten gingerbread with coffee

We will need:

• sugar – 1.5 cups
• a pinch of salt
• crushed nuts – ½ cup
• flour – 350 g
• strong coffee – 1 glass
• honey - 2 tbsp. l.
• gingerbread seasoning (a mixture of cinnamon, ginger, cardamom, cloves, black and allspice, star anise, nutmeg) – ¼ tsp.
• soda – ¾ tsp.

Cooking method:

Brew coffee and strain (if necessary). Add sugar and natural honey. Cook the mixture until all the sugar has dissolved. Then add baking soda to the coffee syrup removed from the heat (a little foam will appear).

Pour the resulting coffee mixture into a bowl with flour. Add salt, ground nuts, gingerbread seasoning, and knead the dough for the gingerbread.

Read also: Popular recipes for fragrant honey cinnamon cookies

Place the gingerbread in the oven. After 40-50 minutes, the fragrant pastries are ready.

A simple recipe for monastery gingerbread

This recipe will always help out if you want to pamper your household with something sweet during Lent, or if you simply don’t have the ingredients at home for a more complex pie on ordinary days. In any case, the aromatic honey gingerbread (which is also very easy to prepare) will appeal to both children and adults.

We will need:

• flour – 400 g
• cocoa – 2 tbsp. l.
• black tea (strong, freshly brewed) – 100 g
• soda – ½ tsp.
• honey – 100 g.

Blend the brewed and slightly cooled tea with a blender. Add cocoa, honey, add flour little by little, continuing to stir the dough. Add soda dissolved in lemon juice to the finished dough. Mix all the products again and put our dough in the oven for 45-50 minutes.

Lenten monastery mat

Ingredients:

• apple juice – 200 ml
• sugar – 1 glass
• dried fruits - half a glass
• flour – 2 cups
• a pinch of salt
• refined vegetable oil – ½ cup
• nuts – ½ cup
• soda – ½ tsp.
• to taste – vanillin and cinnamon.

How to cook:

1. First, let's prepare delicious additives: finely chop the dried fruits and chop the nuts.
2. Prepare the dough: mix butter, sugar, nuts, dried fruits, apple juice, vanillin, slaked soda, cinnamon, add flour.
3. Knead the dough thoroughly and place it in the oven for about an hour.
4. The baked and cooled gingerbread can be layered with cream or jam, cut into cakes. But you can leave it as is.

Lean gingerbread, which contains no animal fats, can be stored for quite a long time even without refrigeration. After a couple of days it only becomes tastier.

Instead of refined vegetable oil, you can use unrefined sunflower oil. This addition will give baked goods a warm and rich aroma of seeds.

Calories: Not specified
Cooking time: Not indicated

How to cook with photos step by step

Peel the carrots and grate them using a medium grater. Carrots will give the dough looseness and softness. Also, the color of the dough will be very appetizing and beautiful. Add enough granulated sugar to the carrots to make the gingerbread sweet and tasty.




Pour plain water into the dough, add spices, nuts and raisins. We use ground cinnamon, it is very aromatic and will make the gingerbread very fragrant. We chop the nuts only slightly so that they can be felt in the baked goods. Wash the raisins and dry them on a napkin. These spices and additives improve the taste of Lenten baked goods, and you will understand that even during Lent you can eat tasty and even festive.




Put liquid honey into the dough. All honey baked goods are very unusual and always turn out delicious, so be sure to put honey in the dough so that the gingerbread comes out truly honey-like.
We also add lean vegetable oil, preferably odorless, that is, store-bought refined oil.






Add flour to the dough and mix until the lumps disappear.




We extinguish the soda with vinegar, wait for the violent reaction to pass and add soda to the dough.




Mix the resulting dough with slaked soda, the preparation for the gingerbread is ready. It remains to preheat the oven to 180°.






Fill the baking pan with dough, pour it out and level the surface with a spoon.




Bake the gingerbread for 30-35 minutes over medium heat so that the dough is baked and has time to grow and rise due to the soda.




Let the pie cool, then cut into equal pieces and serve. If you wish, you can decorate with powdered sugar or brush the pie with sweet jam. Bo Appetite!
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