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 tsp pumpkinspice,

3 tbsp linseed + 9 tbsp hot water (let it soak for 20 minutes),

100 ml almond milk,

3 teaspoon tartar baking powder,

10 grams Greensweet Brown (or more if you want it sweeter),

sniff Himalayan salt

75 gram (chopped) mixed nuts (I had 25 grams of pecan, 25 grams of cashew and 25 grams of walnuts).

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 water in the blender or food processor and ensure an even emulsion.

Step 3

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

Step 4

Stir the wet ingredients through the flour and mix well.

Step 5

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

Step 5

Taste if you like the batter. Add some Green Sweet Brown if necessary.

Step 6

Transfer the batter into the greased cake tin and put the can in the oven.

Step 8

After about 50-60 minutes your rye gingerbread is ready. Check with a saté-stick if it comes out dry. Every oven is different, maybe your bread is finished sooner or later.

Step 9

Allow 10 minutes to cool. Remove the cake from the can and let it cool down further.

Step 10

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

Step 11

Does the cake not go directly? Then freeze the slices per piece or per 2. Do you take a slice with you on the way? Fill your boho-tiffin with 1 or 2 slices and you have a nice snack on the go.

I used the following boho-tiffin: https://www.boho-tiffin.com/a-50313130/originals-large-collectie/lotus/

Source / photo: Vegan Flavors