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28/08/2014
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"No matter how much gingerbread you make, it won`t be enough, so just make it more frequently."
- oil - 1/2 cup
- sugar - 1 cup
- pumpkins - 16 oz (450 g) boiled
- vanilla - 1 packet
- baking powder - 1 packet
- flour - 2 cups
- salt - 1/2 tsp
- cinnamon - 1 pinch
- walnuts
- honey
measuresHow to make
Once the pumpkin is boiled, mash it well with a fork or hand blender into a suitable container. Add all the products and stir with a fork until homogenous.
Shape balls from the mixture and arrange them in a greased or laid out with baking paper tray. Bake the pumpkin gingerbread in a moderate oven at 360°F (180 °C).