Pure rye gingerbread {without milk}

Pain d'épices pur seigle

Je crois que le pain d’épices est un de mes souvenirs le plus présent de goûters d’enfance (mais oui vous vous souvenez le pain d’épices P*** youp la boum, c’est le roi du pain d’épices !!!). So yes, j’avais déjà fait une version sur le blog, mais là je voulais un pain d’épices pur seigle et avec plein de bon miel dedans. Et le résultat c’est qu’il est parfait (oups faut que je fasse gaffe moi !), Monsieur et Mini-Mademoiselle (mes goûteurs attitrés) ont adoré et ce pain d’épices n’a pas fait long feu. In addition, it’s a rather healthy version that I’m offering you here., no eggs, no dairy and good whole ingredients, what more ?!

Good for photo reasons, it was sliced ​​straight out of the oven, so he was average. But when cold, its texture is really perfect., very dense and a little “chewy” and it kept very well for a few days.

Pain d'épices

Recette de Pain d'épices pur seigle

Pain d'épices pur seigle {without milk}
Pour 1 gingerbread
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Ingredients
  1. 300 g of rye flour
  2. 350 g of honey
  3. 60 g vegetable margarine
  4. 50 g whole cane sugar
  5. 10 cl vegetable milk
  6. 1/2 packet of yeast
  7. 1 c. at c. bicarbonate of soude
  8. 2 c. at c. cinnamon powder
  9. 1 c. at c. powdered ginger
  10. 1 c. at c. anise powder
  11. 1/2 c. at c. grated nutmeg
Preparation
  1. Preheat the oven to 160°.
  2. Heat the vegetable milk and honey together until dissolved, add the margarine and let cool.
  3. In a separate salad bowl, mix the flour together, the yeast, sugar, bicarbonate and spices then make a well. Pour the previous mixture into the center and stir with a wooden spoon.
  4. Pour the batter into a greased and floured or non-stick cake pan..
  5. Bake for 45 min.
  6. Unmold once cooled.
aime & mange https://aime-mange.com/
 Pain d'épices sans lait

Emilie

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Pure rye gingerbread {without milk}

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12 Comments
  • Aurora fork left
    27.3.15

    He's super beautiful, really successful!!

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  • BoopCook
    27.3.15

    hmmm it looks really good =P

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  • Tales and Delights
    28.3.15

    Me the gingerbread, it's not really my thing, but yours really makes me want it so well done 😉

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  • Yes
    28.3.15

    Bonjour, It looks so good !
    But be careful, the title is a bit misleading…honey, it's not vegan ! 🙂

    Respond
    • Emilie
      28.3.15

      Oh my thank you Joha, it’s true I must have been drinking when I wrote the title 😉

      Respond
  • CookieM
    28.3.15

    With us, we really like gingerbread… SO, I have to try this one !
    Have a nice weekend 🙂

    Respond
    • Emilie
      28.3.15

      Oh cool, I hope you like it as much as we do !!!
      Have a nice week end !

      Respond
  • Cuisimia
    29.3.15

    Your gingerbread looks truly divine and it doesn’t surprise me that your little family appreciates it :) It’s true that gingerbread, we tend to forget it, but it is definitely part of childhood memories. Kisses

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  • Etienne
    5.5.17

    I love making gingerbread, yours is very beautiful and must be very good but try to reduce the rye flour and replace it with T110 ex for 300g of flour 230 gr for the T130 and 70gr for the T110 the gingerbread will be a little less compact but it's also good to try and keep me posted

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