Pumpkin Gingerbread

Servings: 50

INGREDIENTS:

• 125 g of margarine
• 170 g of xylitol
• 170 g of pumpkin
• 170 g of acacia honey
• 280 g of wholemeal spelled flour
• 220 g buckwheat flour (or oatmeal flour)
• 1 pack of honey spice mix
• 1 tablespoon. ground cinnamon
• 1 bag of baking powder
• 1 tablespoon baking soda
• 1 egg
• 4 tablespoons cocoa powder (without sugar) 

PREPARATION:

1.) Prepare the dough the day before! To do this, first, wash the pumpkin, then cut it into smaller pieces and bake it in an oven at 200 C.
2.) While the pumpkins are roasting, melt the butter in a small saucepan. Add the honey and later the xylitol as well. Once all the ingredients have melted evenly, remove from the heat, and set aside.
3.) Once the pumpkins have softened, scrape off the inside and place in a blender. Add a few tablespoons of the butter-honey mixture and blend together.
4.) In a mixing bowl, add the flour, spice mixture, baking powder, baking soda, cocoa powder, cinnamon, and eggs, then mix thoroughly. Then add the melted butter mixture, the prepared pumpkin puree, and then knead it thoroughly by hand. The dough should be sticky, sticky. Put it in the refrigerator (covered) overnight.
5.) Remove the dough from the refrigerator the next day and knead through it. In this case, the dough will still fall into small pieces, but from the heat of our hands, it will soon melt and become kneadable.
6.) Stretch the dough to a half-finger thickness on a lightly floured kneading board and cut out Christmas shapes with picks.
7.) The dough can be shaped very well, practically anything can be extracted from it. Let's use our imagination!
8.) Bake it in a preheated oven at 200 ° C for approx. 15 minutes.