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Ginger pandolce (2)


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200 g wholemeal flour
8 almonds
2 tablespoons fructose or 3 of sucanat
15 g of grated ginger
1/2 teaspoon of baking powder
80 g of soy milk or rice milk
1 tablespoon malt extract or molasses
1/2 teaspoon cinnamon
oil to grease the pan
1 pinch of salt


Place in a bowl the flour, fructose, sugar, baking powder, a pinch of salt, almonds, ginger.
Add the soy milk in which you previously dissolved the malt and blend well.
Pour the liquid mixture in a baking pan lightly coated.
Bake in a preheated oven after sprinkled with cinnamon and bake at 190° C for 20 minutes.

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(Lumen - maggio 2006)

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proprio buona, ottima per colazione! lo zenzero la rende quasi piccantina, la rifarei in una teglia a ciambella! ottima!

- Vale -

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