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    You are in: Home / Recipes / Magenbrot, Soft Gingerbread Recipe
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    Magenbrot, Soft Gingerbread

    Average Rating:

    2 Total Reviews

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    • on November 03, 2011

      My first attempt at making Magenbrot, and I loved it! I made some changes, though, in that I used gluten free flour, which worked very well, and a mixture of trehalose sugar and erythritol for the sugar to make it less sweet and more diabetes friendly. It turned out wonderful, and I will definitely make it again! Thanks for sharing this!
      Made for Oktoberfest of the Diabetic Forum 2011.

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    • on November 18, 2011

      Followed your recipe right on down, but did use my regular oven, & in the USA that means an oven temperature of 400 degrees F. Baked the gingerbread for a little over 45 minutes & that seemed to be just right for me! I did cut them into slightly larger cookies, however, getting around 150, which I happily shared with several others in the neighborhood! This was a very delightful treat for us, & another time I'd probably keep 'em all right here at home & eat most of 'em myself! Thanks for sharing this great recipe! [Tagged & made in Please Review My Recipe]

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    Nutritional Facts for Magenbrot, Soft Gingerbread

    Serving Size: 1 (4653 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 71.8
     
    Calories from Fat 18
    25%
    Total Fat 2.0 g
    3%
    Saturated Fat 1.1 g
    5%
    Cholesterol 0.0 mg
    0%
    Sodium 15.1 mg
    0%
    Total Carbohydrate 13.9 g
    4%
    Dietary Fiber 0.7 g
    3%
    Sugars 8.9 g
    35%
    Protein 0.9 g
    1%

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