I replaced the tuna with salmon in this fresh spring salad.
There were several gingerbread factories in Dendermonde. The Borms family from Lebbeke founded Vondelmolen in 1867 and started baking gingerbread shortly after WWI. Today there are only 2 gingerbread factories in Belgium that prepare the Belgian gingerbread according to the old tradition.
The gingerbread recipe evolved over the centuries and mechanization made the work easier. The basic ingredients for Belgian gingerbread are 100% rye flour, honey or sugar syrups and lace cake. Kantkoek are the "sides" of previously baked gingerbread that are added again to promote the ripening of the mother dough. These basic ingredients are mixed well, the mother dough then rests for at least a week. Finally, the other ingredients such as baking powder and cinnamon are added. The dough is poured into large containers and slowly baked.
The production of Belgian gingerbread is limited to the use of one type of grain, namely rye, 10% lace cake and few herbs. No fats, eggs, preservatives or colorants are added.
I replaced the tuna with salmon in this fresh spring salad.
