Gluten free date bread with ginger/Pain sans gluten aux dattes et au gingembre
To eat or not to eat
To eat or not to eat
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Ingredients

  • 1½ cup (200g) dates, roughly chopped- ¾ cup (180ml) boiling water
  • ¾ cup (120g) brown rice flour- ½ cup (85g) white rice flour- ½ cup (85g) potato starch- ¼ cup (30g) arrowroot-
  • 1 tsp xanthan gum- 3 tsp baking powder- 2 tbsp flaxseed meal (optional)- ½ tsp cinnamon-
  • ½ tsp allspice
  • 3 eggs- ½ cup (90g) coconut sugar- 1/3 cup (80ml) vegetable oil of your choice-
  • 2 tbsp candied ginger (chopped) OR
  • 1 tbsp fresh grated ginger
  • ¾ cup (180ml) over dates, with a pinch of salt. Keep aside.
  • 10-15 minutes after you took it out of the oven, take the loaf out of the pan and let it cool on a rack
  • 1 c thé
  • 3 c thé
  • 2 c soupe de graines de lin moulues
  • ½ c. thé
  • 2 c soupe de gingembre confit
  • 1 c soupe de gingembre frais, râpé

Instructions

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