Breadcake for athletes

A cross between bread and cake, breadcakes are quick to make and ideal for vegetarians, as they can be made without gluten or lactose. So 100% plant-based, for a super-healthy, energizing and balanced product.

Breadcake for athletes

Votes: 3 Rating: 3.33 Rate this recipe!

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In the morning before a run, bike ride or swim, or in the afternoon to break a hunger strike, this delicious breadcake is just the thing for you, sporty friends.

Breadcake for athletes

Votes: 3 Rating: 3.33 Rate this recipe!

Print recipe

In the morning before a run, bike ride or swim, or in the afternoon to break a hunger strike, this delicious breadcake is just the thing for you, sporty friends.

Servings	Prep Time	Cook Time
8people	15minutes	50minutes

Servings	Prep Time
8people	15minutes

Cook Time

50minutes

• Kitchen Europe, France

Ingredients

• 400 g Wholemeal or semi-wholemeal flour T80
• 40 cl Almond or soy milk
• 60 g Almond powder
• 80 g honey or whole brown sugar
• 60 g Whole almonds
• 180 g Cranberries
• 100 g raisin raisins
• 60 g Hazelnuts
• 40 g Coconut slice
• 4 cc Baking powder
• 2 cc ginger
• 10 peppercorns black peppercorns
• 2 cc lemon peel
• 3 pinches salt

Servings: people

Units:MetricImperial U.S.

Ingredients 400 g Wholemeal or semi-wholemeal flour T80 40 cl Almond or soy milk 60 g Almond powder 80 g honey or whole brown sugar 60 g Whole almonds 180 g Cranberries 100 g raisin raisins 60 g Hazelnuts 40 g Coconut slice 4 cc Baking powder 2 cc ginger 10 peppercorns black peppercorns 2 cc lemon peel 3 pinches salt Servings: people Units:MetricImperial U.S.

Kitchen Europe, France

Instructions

1. Preheat oven to 170.
2. Crush the almonds and hazelnuts and roughly chop the coconut slices.
3. Take the 30g of almonds (or ground almonds) and grind with the ginger, pepper and lemon peel.
4. Sift the yeast and flour and mix with the other ingredients, not forgetting the salt.
5. Pour the batter into a buttered cake tin.
6. Bake in the oven for 50 minutes.