Publiée le 13/12/2018



According to a cook recipe from

Anne Piovesan
Créatrice de Goûts®
Lionel Piovesan : crédit photo
Déjeuners sur l’herbe


Gingerbread with virgin coconut oil Vigean

Preparation: 10 min
Cooking: 45-50 min
Rest: /


  • 2 pots * of buckwheat flour
  • 2 pots * of rice flour
  • 1 tbsp gingerbread mixture (star anise, cinnamon, coriander, ginger, cardamom, clove)
  • 1 pinch of fleur de sel
  • 1 sachet of phosphate free baking powder
  • 2 eggs
  • 1 jar of Vigean coconut oil
  • 1,5 jar of sweet chestnut honey
  • 1 glass of freshly squeezed orange juice
  • 1 rounded tbsp of praline
* The jars in this recipe, correspond to small jars of glass yogurts


  1. Mix the flour with the spices, the fleur de sel and the baking powder in a salad bowl.
  2. Make a well and add eggs, coconut oil, honey, and orange juice.
  3. 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

Zoom on coconut oil:

Solid up to 25 ° C. Particularly stable, coconut oil can be used raw, cooking or frying. It has a sweet and fragrant flavour (absent in the deodorised version). It is rich in lauric acid, a medium chain saturated fatty acid close to that of mother's milk (so particularly assimilable). It is ideal for pastry.

Good taste tasting!
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