Rye gingerbread with mixed nuts
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