Here gingerbreads are usually crispy and dry, in France the equivalent (“pain d’épices”) refers more often to cake-like loafs, moist and fragant. They are usually eaten as desert, for instance with a fruit salad, or toasted with butter in the morning, but also sometimes in sweet and savoury dishes, as toast for the foie gras, croutons for a cured ham salad or a hearty soup.
Anyway, it is a big christmas tradition in France, especially in the east. I have mixed two recipes, one from my brother in law (thanks Nicolas) and one from a GF recipe book. And here is the result, moist as it should from the honey and full of tastes!
Gingerbread loaf – serves 8
- 120 ml almond milk
- 250g honey
- 250g buckwheat flour (or a mix of your choice of gluten free-flour, I used 200g buckwheat and 50g chestnut)
- 2 tsp ground cinnamon
- 2 tsp ground ginger
- 1 tsp groung nutmeg
- 2 tsp green anis seeds
- 1 tsp ground coriander
- black pepper to taste (a pinch)
- 1 flat tsp baking soda
Place the milk and honey in a small pot, gently bring to the simmer.
Meanwhile, combine the flour(s), spices, baking soda in a bowl. Pour about 1/3 of the hot honey mixture, combine, repeat twice.
Pour in a loaf tin, greased or lined with parchment paper. Set aside in a warm spot for about an hour.
Bake in a warm oven (160°C) for about 45 min, until a blade comes out dry. Remove from the tin when cooled. Fold in a tea towel to prevent drying.
Kitchen Rendez-Vous 