PEPPERY BREAD GLUTEN FREE

 

panpepato

This recipe is inspired by the “Peppery bread” is a sweet native of Siena but is preparing throughout Central Italy. I love the texture and aromatic flavor of this cake, I set before you the enriched version with jam and chocolate icing. I kept unchanged the method of preparation but I replaced several ingredients to adapt this recipe for vegans and those who have problems with gluten and sugars.

The “Peppery bread” is so popular as to be remembered in a variation of the famous nursery rhyme “Anghingò”. and the writer Nico Orengo in the little poem “Trotta trots”:

Pony trots trots, / you jump on his back, / trots, trots in Dauphine / to buy the peppery bread / trots trots in Britain / to buy the sponge cake. / Trotta, and trots back here / there that the bred all day

Ingredients for 32 doses of small breads of 5 X 3 cm thickness of 1.5 cm:

  • 250 g lemon marmalade without sugar
  • 35 g pine nuts
  • 70 g walnuts
  • 55 g almonds
  • 70 g hazelnuts
  • 70 g buckwheat flour
  • 70 g dried cranberries
  • 30 g dark chocolate 90%
  • 1/2 tsp mixed spice powder (cinnamon, coriander, nutmeg, pepper)

Ingredients for the icing:

  • 40 g dark chocolate 90%
  • 2 tablespoons almond cream without sugar
  • 4 tablespoons water
  • 2 teaspoons of coconut sugar

How to prepare the peppery bread

Preheat oven to 170 ° C.

Oiling the molds chosen or, cover a baking sheet with parchment paper.

Coarsely chop walnuts, almonds, hazelnuts and mix them to buckwheat flour, the whole pine nuts and dried cranberries.

Chop the chocolate in a blender and put it in a nonstick pan with lemon marmalade and spices.

Cook over low heat, stirring constantly until all ingredients are melted and well blended.

Add the mix of flour, dried fruit by spoonfuls into the pan where we melted chocolate with jam and spices, mixing well each spoonful before adding the next.

Cook for a few minutes until the mixture is smooth and thick.

Transfer the mixture into the mold of your choice for cooking.

Cook in the oven at 170 ° C for 25 minutes, if you decide to make a “Peppery bread” bigger you have to increase the baking time.

To prepare the glaze, melt focus sweet chocolate with almond cream water and coconut sugar.

Let cool the rolls and dip them in the glaze.

Crea un sito o un blog gratuitamente presso WordPress.com.

Su ↑

%d blogger hanno fatto clic su Mi Piace per questo: