Publiée le 13/12/2018
According to a cook recipe from
Créatrice de Goûts®
Lionel Piovesan : crédit photo
Déjeuners sur l’herbe
Gingerbread with virgin coconut oil Vigean
Preparation: 10 min
Cooking: 45-50 min
* The jars in this recipe, correspond to small jars of glass yogurts
- Mix the flour with the spices, the fleur de sel and the baking powder in a salad bowl.
- Make a well and add eggs, coconut oil, honey, and orange juice.
- Mix well, oil a cake tin, then fill it with this preparation sprinkle generously with praline, and place in the oven. Start cooking at 180 ° C (th.6) for 20 minutes. Then lower the oven temperature to 150 ° C (th.5) so that the crust does not brown too quickly. Stir the cake into the heart after 50 minutes of cooking and take it out if the tip of the knife is dry, otherwise continue cooking for 5 to 10 minutes
For a different version (with gluten) and delicious replace by 4 pots of pure rye flour T.130