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Chocolate and gingerbread brownies
30 m active | 53 m total
Nutrition facts per serving:
  • Energy in kcal about 145
  • Fat about 6g
  • Carbohydrates about 23g
  • Protein about 3g
This is needed
This is needed for 28 piece
  • 2 tbsp sodium bicarbonate
  • 450 g spelt flour
  • 2 pinches salt
  • 2.5 dl maple syrup
  • 40 g cocoa powder
  • 80 g coconut oil, melted
  • 4 tbsp cinnamon
  • 360 g apple sauce
  • 1 tsp nutmeg
  • 0.5 tsp ground cloves
  • 0.5 tsp ginger powder
  • 1 dl almond drink
  • 1 dl coconut milk
  • 200 g dark chocolate (50% cocoa), roughly chopped
  • One square springform pan (approx. 23 cm), base lined with baking paper, sides greased.
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And that's how it's done
And that's how it's done
Mix the flour, baking soda and salt in a bowl. In a second bowl, mix the cocoa powder with all the other ingredients up to and including the ground ginger. Add the flour mix and almond milk, mix together. Transfer the brownie mixture to the prepared tin.
To bake
Approx. 40 mins. in the centre of an oven preheated to 180 °C. Remove the brownies from the oven, leave to cool, cut into approx. 28 squares.
Heat the coconut milk in a pan, melt the chocolate in the milk, stir until smooth. Use a spatula to spread the glaze over the brownies, leave to dry.