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.
Portions | Preparation time | Cooking time |
8people | 15minutes | 50minutes |
Portions | Preparation time |
8people | 15minutes |
Cooking time |
50minutes |
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
Portions: people
Units:
Ingredients
Portions: people
Units:
|
Instructions
- Preheat oven to 170.
- Crush the almonds and hazelnuts and roughly chop the coconut slices.
- Take the 30g of almonds (or ground almonds) and grind with the ginger, pepper and lemon peel.
- Sift the yeast and flour and mix with the other ingredients, not forgetting the salt.
- Pour the batter into a buttered cake tin.
- Bake in the oven for 50 minutes.