My vegan version of Pain d’épices gluten free, a fragrant French bread unleavened. I made small plum dose entering the fibers of zucchini and apple and I used only the sugar apple. This bread can be stored for 2 3 days in an airtight container. The aromas of the spices are balanced better after a day of rest.

Ingredients for 18 plumcakes of cm 7 X 3:

  • 220 g sorghum flour
  • 70 g almonds chopped or flour
  • 140 g zucchini
  • 360 g apple (2 apples stark)
  • 10 g yeast cakes
  • 1 teaspoon baking soda
  • 1/2 teaspoon anise
  • 1 teaspoon grated citrus
  • 1/2 teaspoon ginger poor
  • 1/2 teaspoon cinnamon
  • 1 teaspoon fresh ginger

How to prepare pain d’epices

Peel the apples.

Peel the zucchini will use only the inside.

Preheat oven to 180 ° C.

Grease the molds from the oven.

Whisk together the apples, zucchini and fresh ginger, add all other ingredients.

Pour the batter into the molds chosen, bake at 180 ° C for 40 minutes.

Allow to cool before plumcakes remove from the oven.

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