Honey Lebkuchen (German gingerbread) traybake with wholemeal spelt and walnuts

Honey Lebkuchen traybake with wholemeal spelt flour, walnuts, gingerbread spice and cocoa, sweetened with honey only. A moist dessert for Advent, 128 kcal per piece.

At a glance

• Serves 24
• Prep time: 20 min
• Cooking time: 22 min
• Total time: 42 min
• Calories: 128 kcal per serving
• Protein: 3 g
• Fat: 6 g
• Carbs: 15 g

Ingredients

• 300g wholemeal spelt flour
• 200g honey
• 100g walnuts
• 60g butter
• 2 eggs
• 150ml milk
• 2 tsp gingerbread spice
• 1 tbsp cocoa powder
• 1 tsp bicarbonate of soda

Method

You’ll need: oven · saucepan · baking tray · chopping board · knife

1. Warm the honey and butter in a pan until the butter has melted, then let the mixture cool until lukewarm.
2. Whisk the eggs with the milk and stir both into the honey mixture.
3. Mix the wholemeal spelt flour, gingerbread spice, cocoa and bicarbonate of soda and stir it quickly into the wet ingredients. Fold in two thirds of the chopped walnuts.
4. Spread the batter over half a baking tray lined with baking paper, about 20 × 30 cm, and scatter the rest of the walnuts on top.
5. Bake the Lebkuchen in a preheated oven at 180 °C (160 °C fan) for 20 to 22 minutes, until a wooden skewer comes out clean.
6. Let it cool on the tray, cut it into 24 pieces and ideally serve it the next day.

Good to know

One tray, one pan, done: this honey Lebkuchen needs neither cookie cutters nor patience for rolling out. After a day in the tin it turns lovely and soft and spicy.

Swaps

Walnuts → hazelnuts (sweeter). Milk → oat milk (dairy-free). Butter → coconut oil. Honey → maple syrup (vegan with linseed instead of egg).

Cooking tips

The honey must only be lukewarm when the eggs go in, otherwise they set. A baking frame gives you straight edges.

Storage

Keeps for 2 weeks in a cookie tin; a piece of orange peel in the tin keeps it moist.

Allergens

Contains gluten, egg, milk and walnuts; honey is not suitable for children under one year old; fine during pregnancy.