Ginger bread with nuts and buckwheat flour

And another variation on gluten-free gingerbread. This time without using universal mix flour. I used ground nuts with a little bit of buckwheat flour. I was a little afraid of the result because I didn’t use any of the blends, psyllium or flaxseed, but the result is absolutely perfect. Fragile, wonderfully fluffy gingerbread that you would not expect to be gluten-free.

 Cake form 26×26 cm

  • 3 eggs
  •  Yogurt
  •  125g apple puree – banana
  • 150g ground coconut sugar
  • 90g walnut flour
  • 80g almond flour
  •  Piedmont nut flour (hazelnut)
  • 50g buckwheat flour
  • spoonful of gingerbread spice
  • baking powder package
  • teaspoon of baking soda
  • 2 tablespoons of cocoa

Mix all the dry ingredients thoroughly in a bowl and set aside.

In the second bowl, whisk the eggs, yogurt and the fruits puree  with an electric mixer and gradually add the dry ingredient mixture.

Make a soft dough, which is poured onto baking tray sprinkled with rice semis or coconut flour.

bake in the oven at 210 degrees for 35 minutes.

Ginger bread with nuts and buckwheat flour