Time for a cup of tea and this orientally flavoured gingerbread.
Serves: 6 people Time : 15 minutes, baking time 1 hour
50 g of chestnut flour
50 g of rice flour
2 teaspoons of baking powder
1 tablespoon of arrow-root (or 10 g of cornstarch)
1 teaspoon of gingerbread spices (cinnamon, star anise, fennel, cardamom, ginger, clove)
1 pinch of salt
25 g of brown sugar
50 g of white almond butter
2 tablespoons of olive oil
100 g of liquid honey
4 drops of lemon essence or 1 teaspoon of organic lemon zest
100 ml of rice milk or vegetal milk
2 tablespoons of dairy-free chocolate chips
Preheat the oven to 150°C.
In a bowl, stir the different flours, the baking powder, the arrow-root, the spices, salt and sugar.
Add the almond butter, the olive oil, the honey, essence of lemon and rice milk.
Mix well before adding the chocolate chips.
Pour into an oiled baking tin and bake it for 1 hour.