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
- 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.