Gingerbread from Hokkaido pumpkin

  • 250 g Hokkaido pumpkin
  • 250 g of semi-grain flour
  • 200 ml of red wine
  • 130 g brown sugar
  • 50 ml of oil
  • 2 eggs
  • 1 baking powder
  • 2 tablespoons of gingerbread spices
  • 2 tablespoons of cocoa
  • dark chocolate, nuts and almonds or cottage cheese
  • jam

Get rid of skin and seeds from Hokkaido pumpkin, grate finely and mixed with red wine, eggs and oil. In a second bowl mix flour, sugar, baking powder, cocoa and gingerbread spices. Then mix these two parts together in one dough, place on a greased and dusted baking tray. Preheat oven and bake gingerbread from Hokkaido pumpkin for about half an hour. To make gingerbread from Hokkaido pumpkin better and tastier, we can pour it with chocolate and sprinkle with almonds and walnuts, or you can halve it and fill it with the cottage cheese and jam.