Take 200 g of sugar, 250 g of water (or juice), 2 tbsp. l. honey and half a glass of vegetable oil. Mix with a silicone scraper in a ladle and heat to 60°C.

Separately, in a 3L kneading dish, mix one and a half cups of flour sifted through a sieve with two tablespoons of cocoa, one teaspoon of baking powder, a teaspoon of cinnamon and half a teaspoon of coriander.

Using a whisk (or hand mixer), beat the sugar and flour mixtures. While mixing, add half a glass of raisins (dried apricots, figs, or all at once) to the dough, as well as half a glass of finely chopped nuts.

Place the dough in a silicone mold. Preheat the oven to 200°C and place the gingerbread there, which will be completely ready in 35 minutes.

The top of the finished gingerbread can be brushed with a silicone brush with cranberry, apricot or strawberry jam. Even better is to prepare berry jelly: bring the berries with sugar to a boil in a ladle, add pectin (or agar-agar), let cool a little and pour it over the gingerbread.

Korizhka, along with, is a symbol of national Russian cuisine, and is a delicious pastry made from gingerbread dough, to which honey, cinnamon, cloves, etc. are necessarily added. Gingerbread is a great delicacy that you can treat yourself to even during Lent!

Let's look at some delicious recipes for making gingerbread.

Lenten gingerbread recipe

Ingredients:

• vegetable oil – 0.5 tbsp.;
• flour – 2.5 tbsp;
• water – 1 tbsp.;
• sugar – 1 tbsp;
• cinnamon – 1 teaspoon;
• walnuts – 100 g;
• apple – 2 pcs.;
• honey - 2 tbsp. spoons;
• powdered sugar, jam - for decoration;
• baking powder – 1 teaspoon.

Preparation

To prepare the gingerbread, we take flour, granulated sugar, vegetable oil, cinnamon, apples, honey and peeled walnuts. Combine water, sugar, vegetable oil and melted honey in a deep bowl. Stir everything thoroughly until the sugar is completely dissolved and a homogeneous mass is obtained. Then add coarsely chopped walnuts, baking powder, ground cinnamon to the dough and gradually add flour. As a result, you should get a dough that resembles thick sour cream in consistency. Peel the apples and cut into thin slices.

Grease the baking dish with oil, carefully pour in the dough, and place the chopped apples on top. Bake the dessert in an oven preheated to 200 degrees for 50 minutes. We check the readiness of the gingerbread using a wooden skewer or match. Immediately before serving, sprinkle the delicacy with powdered sugar or spread with jam.

Lenten honey gingerbread

Ingredients:

• wheat flour – 1 tbsp.;
• vegetable oil – 0.5 tbsp.;
• raisins – 0.5 tbsp;
• walnuts – 0.5 tbsp.;
• sugar – 1 tbsp;
• boiled water – 1 tbsp.;
• honey - 2 tbsp. spoons;
• cocoa – 2 tbsp. spoons;
• baking powder – 1 teaspoon;
• cinnamon - a pinch.

Preparation

How to cook ? So, first we dilute honey, sugar and vegetable oil in warm boiled water and mix thoroughly. Next, in a separate bowl, mix cocoa, sifted flour, ground cinnamon, baking powder and add chopped walnuts and washed raisins. Then, mix all the ingredients in one bowl and knead thoroughly until a homogeneous mass is obtained, reminiscent of thick sour cream in consistency. Turn on the oven to preheat, line the baking pan with parchment paper and pour the prepared dough into it. Bake the Lenten honey gingerbread at 200 degrees for 45 minutes. We check the readiness of the treat with a wooden stick or toothpick. Before serving, decorate the dessert with powdered sugar or fresh mint leaves.

Ingredients:

• freshly brewed coffee – 1 tbsp.;
• vegetable oil – 0.5 tbsp.;
• wheat flour – 2 tbsp;
• granulated sugar - 1 tbsp.;
• salt - a pinch;
• baking powder - 0.5 teaspoon.

Preparation

To bake gingerbread in a slow cooker, mix ready-made, strongly brewed coffee and odorless vegetable oil in a small bowl. In a separate shallow bowl, mix the previously sifted flour with sugar, add a pinch of salt and a little baking powder. Now combine the contents of the two containers and quickly mix, kneading a homogeneous, not liquid, dough. Grease the multicooker bowl with oil, pour in the dough and cook on the “Baking” mode for about 50 minutes. After the signal, let the dessert cool a little, and then decorate the lean coffee cake prepared in a slow cooker, if desired, with powdered sugar, jam or sugar icing.

If you suddenly want some sweet, delicious homemade baked goods, and you, for example, strictly observe fasting and do not eat fasting, there is a way out. You can prepare Lenten gingerbread, the most popular recipes for which are given below. The main requirement for its preparation is the exact proportions of the following products: butter, flour and sugar. The remaining components can be added to your taste.

Rug: what is it?

This is one of the most popular dishes of Russian cuisine. A gingerbread cake is prepared from gingerbread dough with a high content of honey, jam, spices and sugar syrup. The product can be small in size, and sometimes it is baked up to 1.5 meters in length and up to 1 meter in width, with a height of 6 centimeters. It takes its name from the ancient word “kovriga”, which means whole bread. Thanks to the honey contained in the gingerbread, the product does not go stale for a long time. Such baked goods are often called lean, and are allowed to be eaten during Lent.

According to history, honey cakes appeared in Rus' in the 9th century, and by the 13th-15th centuries (from various sources) they began to be called gingerbread.

Lenten monastic gingerbread: recipe

In order to prepare delicious pastries according to this recipe, take the following ingredients:

• a glass of sugar;
• ½ cup vegetable oil;
• a glass of strong tea or juice;
• half a glass of walnuts and dried fruits;
• two glasses of flour;
• 3.5 g soda;
• a tablespoon of lemon juice (vinegar);
• vanillin;
• cinnamon;
• salt.

According to the recipe for Lenten gingerbread, prepare the dough as follows: combine apple juice, sugar and butter, vanillin and cinnamon, dried fruits and nuts, apple juice, soda dissolved in vinegar or lemon juice, and salt. Mix well, add flour to the mixture and knead the dough. Place it in an oiled pan and bake for one hour. If desired, the baked gingerbread can be divided into two equal layers and layered with any jam. According to reviews, when using sugar in the amount of one cup, baked goods are too sweet, and consumers are advised to add 0.25 cups of it when baking.

Lean gingerbread: photo, recipe

In this recipe, you can replace juice or water with strong unsweetened coffee, and add a little clove (on the tip of a knife) to the listed spices. For the test you will need:

• 200 g sugar;
• 0.5 tbsp. vegetable oils;
• 250 ml water (juice);
• 1.5 tbsp. flour;
• 0.5 tbsp. mixtures of dried fruits: raisins, figs, dried apricots;
• 2 tbsp. l. cocoa;
• 60 g honey;
• 0.5 tbsp. nuts;
• ½ tsp. coriander;
• 1 tsp each baking powder and cinnamon.

According to this recipe, lean gingerbread is prepared as follows: combine sugar, butter, juice, honey and heat on the stove to 60 degrees, stirring. In another bowl, mix flour (necessarily sifted) with cocoa, baking powder, coriander and cinnamon. Combine both mixtures, beat, add chopped nuts and dried fruits to the dough. For baking we use a silicone mold. The product is baked for approximately 35 minutes at an oven setting of 200 degrees. When the gingerbread is ready, you can coat it with any berry jam or make berry jelly. Boil the berries with sugar, then add pectin (agar-agar), cool and decorate the gingerbread.

Honey monastery gingerbread

It would be appropriate to serve such a gingerbread on the day of the Triumph of Orthodoxy, which is celebrated on the first Sunday of Lent. Let's look at the recipe for Lenten honey monastery gingerbread and the method of preparing it. For five servings you will need the following products:

• sugar - 2 tbsp.;
• vegetable oil - 1 tbsp.;
• flour - 4 tbsp;
• 2/3 pack of cocoa;
• 4 tbsp. l. honey;
• soda - 7 g;
• nuts and raisins 50 g each.

Add cocoa powder to the sugar, mix and pour two glasses of water into the mixture, stir until smooth. Add honey and oil to this mixture. Add flour in parts, add chopped nuts and steamed raisins. Place the dough in an oiled pan and bake for 45 minutes, setting the oven temperature to 150 degrees. You can use nuts as decoration, coat the sides of the gingerbread with jam or preserves and sprinkle with nuts. In order for the baked goods to turn out according to the recipe, you must adhere to the cooking technology. In the old days, the pan for baking gingerbread was greased with wax instead of oil, which gave it a special aroma.

Monastic honey mat for tea

The product baked according to this recipe is more like a soft gingerbread or even a lush pie. The gingerbread dough is made from tea, honey or molasses, vegetable oil and walnuts. Ginger, cinnamon and vanillin will add a special aromatic note to baked goods.

Cooking rules

The honey cake is made from gingerbread dough; the structure of the finished pie is fluffy and light, similar to sponge cakes. The classic recipe for Lenten honey gingerbread does not include such fast foods as milk (kefir), eggs, and butter. The main difference between honey gingerbread and sweet pies is that a large amount of spices are added to the dough - ginger, nutmeg, cloves, cinnamon, cardamom. Due to the high honey content in the gingerbread, it remains soft and fresh for a long time.

You can make Lenten baking more varied by including chopped dried fruits, nuts, and dried berries, such as currants, cherries, grapes, blueberries or fresh apples, into the dough. The monastic gingerbread can be divided into two identical layers and layered with jam or sweet and sour jam.

Let's take the following products for baking lean gingerbread according to the recipe:

• one glass of freshly brewed tea;
• two glasses of premium flour;
• 100 ml vegetable oil (without smell);
• 0.5 cups walnuts (shelled);
• dried fruits - to taste;
• two tbsp. spoons of lemon juice;
• three tbsp. spoons of honey (liquid);
• 0.5 cups sugar;
• cinnamon, ginger;
• a packet of vanillin;
• 6 g soda;
• salt.

We wash the nuts and berries or dried fruits well and grind them in a blender. Add honey, sugar, butter, vanillin, salt, nuts, dried fruits and cinnamon to warm tea. Whisk the entire mixture. Add baking soda, slaked with lemon juice, into the mixture and add sifted flour in small portions and mix. Prepare the mold in the usual way and put the dough into it, carefully level it with a spatula. Place our Lenten gingerbread in an oven preheated to 190 degrees and bake for about fifty minutes until a beautiful golden color. Cooled baked goods can be decorated with powdered sugar.

I would like to note that lean honey gingerbreads are in no way inferior in taste to baked goods.

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 mold 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.

News of show business.

Lenten gingerbread, the recipe for which we will consider below, is a tasty and delicate dessert that does not require much effort and time to prepare. This delicacy can be safely made even during Great Orthodox Lent. After all, it does not contain such prohibited products as eggs, milk, etc.

Step by step honey fast

Making such a dessert is a pleasure. After all, it does not require many different ingredients and time.

What products are needed to make a very tasty Lenten gingerbread? The recipe for this delicacy involves the use of the following ingredients:

• wheat flour (preferably sifted several times) - 1 cup;
• vegetable oil without aroma - ½ cup;
• large seedless raisins - ½ cup;
• peeled walnuts - ½ cup;
• white sugar - a full glass;
• warm boiled water - a full glass;
• fresh honey (preferably liquid, not candied) - 2 large spoons;
• cocoa (use as desired) - 2 large spoons;
• ground cinnamon - a pinch (use as desired).

Preparing the base

The presented recipe for lean honey gingerbread is especially popular with those who love to feast on delicate and tasty desserts that literally melt in your mouth.

To make such a delicacy at home, you need to knead the base. To do this, add fresh honey and granulated sugar to warm boiled water. Having achieved the dissolution of both ingredients, add vegetable oil without aroma and mix everything thoroughly.

Processing of remaining components

Lenten gingerbread, the culinary recipe for which calls for the use of fresh honey, is prepared in stages. After the liquid part of the base is ready, you need to start processing the remaining ingredients. To do this, you need to mix ground cinnamon, cocoa, light flour and baking powder in a separate bowl. Next, you need to add chopped and roasted walnuts, as well as thoroughly washed seedless raisins.

Kneading dough

How to knead the dough correctly so that you get a soft and tender lean gingerbread? The recipe for this dessert requires the use of deep containers. You should put the entire liquid part of the base into it, and then pour in the bulk. Next, all products must be thoroughly mixed. As a result, you should get a homogeneous mass, the consistency of which resembles thick sour cream.

Baking process in the oven

How is Lenten gingerbread baked? The recipe for this dessert requires the use of an oven. You need to take any baking dish and line its bottom with parchment paper. Next, you need to pour all the prepared dough into the bowl. Placed in a preheated oven, the dessert should be baked at 200 degrees for 45 minutes. You can check the readiness of the homemade delicacy with a wooden toothpick.

Serving dessert to the table

Before serving Lenten gingerbread with honey to a holiday or regular family table, it should be completely cooled at room temperature. Next, the dessert must be sprinkled with powdered sugar and cut into pieces. It is recommended to serve it to invited guests along with strong and sweet tea.

Lenten gingerbread: recipe with jam and tea

To prepare a tender and tasty lean gingerbread, you can use absolutely any product. Above we talked about how to make such a dessert with honey and dried fruits. However, in this section I would like to present you with a recipe with which you can prepare a gingerbread with jam and tea.

So, we need:

• wheat flour (preferably sifted several times) - 2 cups;
• strongly brewed black tea - 2 full glasses;
• white sugar - a full glass;
• baking powder - a small spoon;
• semolina - 4 large spoons;
• thick apple jam - 2/3 cup;
• Unscented sunflower oil - 2 small spoons.

Making the base

The presented recipe for lean gingerbread with tea is good to use when you really want to enjoy dessert, but there is no standard set of products in the refrigerator. In this case, we recommend making a delicious pie that uses a small amount of lean ingredients.

First you need to brew strong black tea, and then dissolve white sugar in one glass. Next, you need to add thick apple jam, semolina, wheat flour and baking powder to the products. After you mix all the ingredients, you should have a mass with the consistency of thick sour cream. Moreover, pieces of jam apples should be visible in it.

Cooking in a slow cooker

How is lean gingerbread prepared? The slow cooker recipe is especially popular among modern housewives. After all, with the help of this device you can easily and quickly make a soft and delicate dessert that will appeal to all your household members.

So, after the base is mixed properly, it must be placed in the container of the device. In this case, the bowl must be lubricated with vegetable fat. Otherwise, the gingerbread will quickly stick to the dishes.

Having carried out the described steps, you need to close the multicooker and immediately set the baking program. Cook the gingerbread for about 55 minutes. During this time, it should increase in volume, become fluffy and soft.

Proper serving to the table

Determining readiness is quite easy. To do this, you need to insert a clean and dry toothpick into it, and then check it. If there are no pieces of dough stuck to it, then the dessert can be safely removed from the device. Otherwise, the heat treatment should be continued for some time.

After the gingerbread is completely cooked, it must be removed from the bowl and placed on a board or cake pan. When it has cooled completely, sprinkle it with powdered sugar and cut into pieces. It is recommended to serve this dessert to the table along with a cup of black coffee or tea.

Let's sum it up

As you can see, it’s quite easy and simple to make a gingerbread without using eggs, milk or other ingredients. Moreover, such a lean dessert turns out to be much healthier than what is prepared using the mentioned ingredients. It can be used even during Great Orthodox Lent.

It should also be noted that gingerbread can be made using other products. Some people add dried apricots or prunes to the base, some use various nuts, and some even put fresh fruits and berries in the dough.

But no matter what ingredients you use, the dessert will in any case turn out very tasty, tender and soft.