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rye breakfast cake

What do you need for 12 slices:

  • 200 grams of rye flour,
  • 100 grams of brown rice flour,
  • 125 grams of black mulberries,
  • 200 ml of hot water,
  • 3 teaspoon pumpkin spice,
  • 3 tbsp broken linseed + 9 tbsp warm water (let it soak for 20 minutes),
  • 100 ml almond milk,
  • 3 teaspoon of tartar baking powder,
  • 10 grams of Greensweet Brown (or more if you want it sweeter),
  • pinch of Himalayan salt
  • 75 grams of (chopped) mixed nuts (I had 25 grams of pecan, 25 grams of cashew and 25 grams of walnuts)

How to make this delicious gingerbread:

Step 1

Preheat the oven to 160 degrees and grease the cake tin with some coconut oil.

Step 2

Put the mulberries together with 200 ml of water in the blender or food processor and ensure an even emulsion.

Step 3

You put all dry ingredients together in a bowl. Mix this well together.

Step 4

Stir the wet ingredients into the flour and mix well.

Step 5

When the flour is well absorbed by the moisture, scoop the chopped mixed nuts into the batter.

Step 5

Taste if you like the batter so much. Optionally add some Green Sweet Brown.

Step 6

Spoon the batter into the greased cake tin and put the tin in the oven.

Step 8

After about 50-60 minutes, your rye gingerbread is ready. Check with a skewer whether it comes out dry. Every oven is different, maybe your bread will be ready sooner or later.

Step 9

Let it cool for 10 minutes. Then remove the cake from the tin and let it cool further.

Step 10

Cut your gingerbread into 12 slices and serve with a delicious dot of coconut cream, coconut butter or peanut butter.



Source / photo: Vegan Flavors