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breadcake endurance cookie ginger cranberry

Breadcake for athletes

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

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:

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:

Kitchen Europe, France

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.