# 3 Christmas Countdown - Gingerbread blondies


  • 2 Cups Coconut Sugar
  • 1⁄2 Cup GF Plain Flour
  • 1⁄2 Cup Coconut Flour
  • 2 Sachets Gingerbread Wheybox Protein
  • 1 Tsp. Cinnnamon
  • 1⁄2 Tsp. Nutmeg
  • 1 Tsp. Ginger
  • 1 Tsp. Baking Powder
  • Pinch Salt
  • 100ml Coconut Oil- melted
  • 2 Eggs
  • 2 Tsp. Vanilla


  • 1 Tub Vanilla Quark (feel free to use plain Quark and just add 2 tsp. vanilla essence) 2 Tsp. Maple Syrup
  • 1 Tsp. Cinnamon
  • 1⁄2 Tsp. Nutmeg
  • 1 Tsp. Ginger


  1. Pre-heat oven to 175 degrees C.
  2. Line a baking tray/brownie tin with some greaseproof paper and leave to one side.
  3. Mix coconut oil with coconut sugar- add vanilla and eggs and mix well.
  4. Add the remainder of the ingredients and mix well.
  5. Your mixture should be runny but stiff when stirring.
  6. Pour the mixture into your baking tray and bake for 20-25 minutes- check by stabbing with a sharp knife, if it comes out clean it’s ready.
  7. Remove from the oven and leave to cool completely.
  8. Pop all frosting ingredients in a mixer/blender and whizz for one minute. Taste and feel free to add more of any ingredients if you need to.
  9. Pop in the fridge to keep cool until later.
  10. Once the blondies are cool spread the frosting over the top and cut into squares, enjoy!
  11. Store in an airtight container in the fridge for 2-3 days.