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Medieval almond and cinnamon pandolce


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300 g wholemeal flour
100 g rice flour
80 g of shelled almonds
2 ripe yellow apples medium/small
3 tablespoons raw cane sugar
2 tablespoons extra virgin olive oil
2 tablespoons ground cinnamon
a teaspoon of baking soda
a pinch of salt


On a pastry board, grated apples, add the sifted flour, baking soda, sugar, cinnamon, almonds, a pinch of salt and stir a little the ingredients with your hands.
Add the oil and mix well until dough is smooth and homogeneous.
Given the shape of an oval bread slightly crushed and bake in the oven for 30-35, minutes at 180° c.

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(Thanks to Valentina B.)

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è buonissimaaaaaaaaaaaaaaaa

- saragozza -

Davvero buono, unica cosa, ad affettarlo un po sbricioloso...

- Anonimo -

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