Crumble gingerbread Christmas pie with dates and walnuts

For the first recipe in the blog, I choose a very special Christmas-y treat. It will fill home with incredible smell and make everyone crave for one more bite. Also, it is quite easy to make. So if you haven't decided on how to treat your guests and family, that is a safe bet.

This cake contains quite a bit of spices, and I won't give exact measurements – add as much as you feel like, so the result will be the most suitable for your own taste.
Can skip on crumbles, but they add extra twist.


Ingredients:
3 eggs
1.5 cups of flour (all-purpose flour; or 0.5cups of rice flour and 1 cup of all-purpose)
1 cup of brown sugar
200g of unsalted butter, melted
2 tsp of baking powder
100g of dates (if very dry, soak them in water for couple h)
70g of walnuts
cinnamon
cardamon
ginger powder
nutmeg

For crumble:
8-10 gingerbread cookies
20g unsalted butter
cinnamon (optional)

Instruction: 
Preheat an oven to 190C. Melt the butter in a saucepan or in a microwave oven.

Meanwhile, stir eggs with sugar, until light and fluffy. Add four, baking powder, spices and butter. Stir until well mixed. Don't be afraid to use spices – can't go wrong with them.

Slice dates in a medium-sized pieces, put them in a food processor, add walnuts, and grind until they make one nice mass.

Prepare a pan for baking. Put 1/3 of a dough, add date-walnut mix (if the layer is too thick, can stir leftovers of the mix with the remaining dough), and cover with remaining dough.

Crumble:
Break gingerbread cookies into fine pieces (can use your hands or a food processor), add butter (room temperature), and cinnamon. Mix together using your hands, until well mixed into nice crumbles. Put it on a top of a pie.

Bake for 30-40 min, until stick comes out clean. 

Can store in a vacuum container up to 5 days (if your will power is strong enough to resist having the whole thing at once).

Enjoy!