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.