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Kamut pandolce with hazelnuts and ginger


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250 g whole kamut flour
100 g rice flour
60 g fresh ginger root
1 ripe yellow apple
50 g shelled hazelnuts
3 tablespoons raw cane sugar
2 tablespoons extra virgin olive oil
1 teaspoon of baking soda
1 pinch of salt


Grate the apples and ginger on a pastry board, mix in the sifted flour, baking soda, sugar, hazelnuts, a pinch of salt and knead slightly.
Add the oil and knead it further until the dough is smooth and homogeneous.
Given the shape of an oval bread and crush a bit on the surface.
Bake in preheated oven for 30-35 minutes at 180° c.

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(Thanks to Valentina B.)

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