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Lean Honey Gingerbread by Alexander Seleznev

The dough, in which there is neither milk, nor butter, nor eggs, but only water, flour, and vegetable oil, that is, lean dough is not at all as boring as it may seem.

Lean pastries are no worse than usual, and even better in some sense — because there are no animal fats in it, which means that it is not so harmful for the figure.

One more plus of products from a lean test — they are stored longer, vegetable oil preserves them.

Yes, and cooking lean pastries, in my opinion, is somewhat simpler: so, since there are no eggs in the dough, it means that you do not need to beat anything, and when, for example, you cook a traditional sponge cake, you have to beat the eggs for at least ten minutes.

Well, you can make almost the same from such a dough as from traditional dough, because any type of baking has a lean counterpart.

So in people who observe Fast, There is no reason for gastronomic gloom.

So, if you mix sugar with water (or with juice — orange, pineapple, cherry), add vegetable oil there, heat it all up and knead with flour and baking powder, you will get a dough, which looks like a pancake, only very thick.

From it excellent lentil sponge cakes are baked, especially tasty, if you add to the dough fillers — nuts, dried fruits, pieces of canned fruit.

Lean can also be puff pastry — just instead of butter, we will have to take margarine, but eggs are not needed there anyway.

Well, what to bake from such a dough? Anything, from dessert to savory pies!

240 g of flour, 120 g of water, 40 g of vegetable oil and a pinch of salt, knead, roll out — it turns out the basis for strudel, which can be filled not only with traditional apples or cherries, but also with cabbage, or, for example, buckwheat porridge with mushrooms.

Knead the water with flour, add a little vegetable oil, a pinch of salt and a couple of tablespoons of vodka — and it will turn out the dough, so tight that you need to knead it with your hands.

Let the dough stand for a while, thinly roll it out, chop it into ribbons, fry it in deep fat, sprinkle with powdered sugar and chopped nuts — here you have delicious lean brushwood.

From lean dough, you can bake pancakes — instead of milk, take juice (orange, carrot, but what we want), mix with sugar, salt, flour and vegetable oil and bake pancakes.

Alas, they will turn out to be a bit harsh, rubber, but if you bake them very thin, and then wrap some stuffing in them, you will get very much nothing.

In a word, and from the lean test you can bake a lot of tasty things.

Today, I offer you one of my most favorite ways to use this kind of test — a lean honey gingerbread.

Mix 200 g of sugar, 250 g of water (or juice), 2 tbsp. l honey and ½ cup of vegetable oil and preheat the mixture to 60 degrees.

Separately, in a 3L knead dish, mix 1.5 cups of sifted flour from 2 tbsp. l cocoa, 1 tsp baking powder, 1 tsp cinnamon and 0.5 tsp. coriander.

With the corolla (or in a mixer) whip sugar and flour mixture.

In the process we add to the dough half a cup of raisins (dried apricots, figs or just), as well as half a glass of finely chopped nuts.

Preheat oven to 200 degrees.

Put the dough in silicone form (I use a rectangular, silicone, however, a baking mold for honey cakes can be any) and put in the oven for 35 minutes.

The finished gingerbread on top can be smeared with cranberry, apricot or strawberry jam. It is even better to make berry jelly: bring berries with sugar to a boil, add gelatin and pour on this gingerbread.

As a result, the gingerbread will be not only delicious, but also brilliant.

If you add a little (100-120 g) grated carrots to the ginger dough, then at the output we get a great carrot cake.

Well, if instead of carrots rubbing 75 g of beet into the dough, then our cake will get a pleasant color, but you will not feel out of place in the beetroot dessert.

Alexander Seleznev’s home-made pastry shop:


Not every closed pie with a filling has the right to be called a pie. And it certainly has no right to be so called a plump bun, slightly stuffed with cabbage.

See below.

Strawberries with strawberries

Alexander Seleznev tells what real clafouti is in French, and offers the author’s recipe of clafouti with strawberries.

See below.


Maestro Alexander Seleznev talks about why he does not prepare croissants at home, and also gives advice to those who still want a Parisian breakfast.

See below.

Charlotte with apples

The kitchen is half filled with apples, so you will not pass, the smell is fantastic, mother, tacking among the apple mountains, is spinning at the stove — baking a charlotte … See below.


I first decided to cook donuts when I was in a culinary college. I did not succeed: it burned outside, it remained completely raw inside.

See below.


It was the Americans who invented the cupcakes, and they did it a long time ago, at the beginning of the 19th century.

And since then in America, this little beautiful dessert is very loved.

See below.

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