Ginger pandolce (1)

300 g wholemeal flour
100 g rice flour
15 almonds
1 tablespoon rice malt syrup
2 tablespoons fructose
1 teaspoon cinnamon
30 g grated ginger
150 g of soy milk
1 pinch of baking soda
salt

Pour the two flours in a bowl with the sugar, a teaspoon of baking soda and a pinch of salt and stir for a moment; add the ground almonds and ginger.
Heat a little soy milk and melt the malt; then pour in the bowl and mix the ingredients.
Is a compound slightly yellow liquid that is poured into a pan or non-stick bottom or, better, on paper.
Before baking, sprinkle the surface of the dough with cinnamon and then Cook 20 minutes at 180°/200° c.