Gluten-free carrot gingerbread
Carrot gingerbread:
- 160 g grated carrots
- 300 g Liana Fine mix
- 300ml milk
- juice of half a smaller lemon
- 2 eggs
- 100 ml oil
Lemon glaze:
- 1 pc Liana Lemon Icing
- 200 g powdered sugar
- 5 tbsp water
- 1 tsp oil
Carrots – 20pcs
- 200 g orange fondant
- for decoration, cocoa with a drop of oil, or brown food coloring, edible marker
- parsley
- The procedure is very simple. Put all the measured, weighed ingredients in one bowl and mix using a mixer, a robot to combine the ingredients. Pour onto a baking sheet lined with baking paper measuring 30x23 cm. Bake for 20-25 minutes at 180°C. After cooling, coat the body with lemon glaze. Prepare the glaze according to the instructions on the package.
- Preparing the carrots: Make 20 orange balls from fondant. Shape the carrots, pierce them with a skewer on the thicker side and insert parsley leaves into the hole. Decorate the carrots with small lines. Preparing the cheerful fondant carrots takes about 20 minutes.
- Cut the gingerbread into 20 pieces, decorate with carrots and serve. Enjoy!
Carrot gingerbread:
- 160 g grated carrots
- 300 g Liana Fine mix
- 300ml milk
- juice of half a smaller lemon
- 2 eggs
- 100 ml oil
Lemon glaze:
- 1 pc Liana Lemon Icing
- 200 g powdered sugar
- 5 tbsp water
- 1 tsp oil
Carrots – 20pcs
- 200 g orange fondant
- for decoration, cocoa with a drop of oil, or brown food coloring, edible marker
- parsley
Products to recipe