# 3 Christmas Countdown – Gingerbread blondies

We are counting down the next 12 sleeps before Christmas Day with 12 delicious gingerbread recipes… the most delicious Christmas yet! Make sure to tag us if you try any of these recipes, and use the #GingerbreadCountdown #WheyBoxDoesChristmas #WheyBox

This recipe is by the lovely @amie_forster




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


Pre-heat oven to 175 degrees C.
Line a baking tray/brownie tin with some greaseproof paper and leave to one side.
Mix coconut oil with coconut sugar- add vanilla and eggs and mix well.
Add the remainder of the ingredients and mix well. Your mixture should be runny but stiff when stirring.
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. Remove from the oven and leave to cool completely.
Whilst the blondies cool you can make the frosting.
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. Pop in the fridge to keep cool until later.
Once the blondies are cool spread the frosting over the top and cut into squares, enjoy!

Store in an airtight container in the fridge for 2-3 days.

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