Vegan biscuits
Desserts from Italy
Ginger cake, lemon and almonds
Ginger cake, lemon and almonds
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
Lemon ginger and almonds give this vegan cake with a low gluten content an unmistakable scent.
preparation
step 1
Blend together oil, agave syrup, velvety tofu (or soy yoghurt), juice of an untreated lemon.
step 2
Mix in a bowl the rice flours, spelled, and almonds, the yeast, the brown sugar, a pinch of salt, the grated peel of a lemon and a teaspoon of guar gum.
step 3
Boil a piece of ginger root in rice milk for a few minutes.
step 4
Put the smoothie in a planetary and add the flour mixture a little at a time.
step 5
Finally add the rice milk flavored with ginger until you obtain a thick and slightly creamy mixture.
step 6
Bake at 170 degrees for 30 minutes. Allow to cool completely and sprinkle with icing sugar.