For the gingerbread, warm the honey slightly, line a baking tray with baking paper and preheat the oven to 160 degrees.
Beat the eggs with the sugar until nice and fluffy and then add the slightly warmed liquid honey. Combine the flour, baking powder, lemon zest, almonds, cinnamon and gingerbread spice and then add to the egg mixture.
Mix first with a wooden spoon and then knead firmly by hand. Then transfer this crumbly mixture to the prepared baking sheet, spread and press down firmly.
Sprinkle raisins, shredded coconut and banana chips on top and press down again. Then spread the milk-maple syrup mixture (approx. 125 ml) on top and bake in the preheated oven for approx. 20 minutes – better still on sight – until golden brown.
Remove from the oven, let cool and then cut into bite-sized pieces! Good luck!