Gingerbread with Raisins or Chocolate Chips

For the gingerbread, beat zucca with agave syrup and eggs until fluffy. Combine baking soda and gingerbread spice and add to the wet mixture – knead well until a nice firm dough is formed. Divide the dough in half.

Knead the raisins into one half of the dough, form a ball and wrap in plastic wrap. In the second half of the dough, knead in the chopped chocolate, form a ball and wrap in plastic wrap. Place both balls in the refrigerator for one hour.

Cover a baking tray with baking paper and preheat the oven to 180 degrees. Knead the balls separately again, roll out on a lightly floured work surface and cut out any shapes or cut into diamonds, etc.

Place on the prepared baking sheet and brush with the beaten egg. Bake the gingerbread for about 8 minutes on the middle shelf.

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