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.