Gingerbread with buckwheat honey
A delicious sweet bread whose slices make a tasty French toast or an unexpected ice cream sandwich.
- Servings
- 4
- Preparation time
- 30 minutes
- Cooking time
- 2h30
- Pairings
- Ice cream, coffee and tea
Ingredients
- 125 ml (½ cup) of water
2 whole star anise pieces
4 whole cardamom seeds
595 g (1 ¾ cups) of raw buckwheat honey
125 ml (½ cup) of olive oil
125 ml (½ cup) of unsweetened applesauce
510 g (4 ¼ cups) of all-purpose flour
1 tablespoon of baking soda
1 teaspoon of salt
Preparation steps
- Preheat the oven to 120 °C (250 °F). Line a loaf pan measuring approximately 30 x 15 cm (12 x 6 in) with parchment paper.
- In a saucepan, bring the water, star anise, and cardamom to a boil. Remove from heat, let steep for 10 minutes, then remove the spices. Add the honey, oil, and applesauce, stirring. Heat slowly over low heat to warm through. Remove from heat and let cool slightly.
- Sift the flour and baking soda together in a large bowl. Stir in the salt. Pour in the warmed liquid while stirring. Mix until you achieve a homogeneous batter.
- Pour the batter into the loaf pan. Bake in the oven for 2 hours and 30 minutes. Turn off the oven and let cool in the oven for 1 hour.
