Buckwheat flour ginger breads
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Ingredients
- 500g buckwheat flour
- 50g butter
- 150g coconut oil
- 1 tablespoon cinnamon
- 1 teaspoon grinded cloves
- 1/2 teaspoon grinded nutmeg
- 1 teaspoon cardamom
- 1 tablespoon grinded hempseeds
- 1 tablespoon molasses
- ½ teaspoon grinded ginger
- 1 orange peel
- 50 ml water or more to create supple dough
- 1 egg
- ½ teaspoon soda
Instructions
Discover-Flavor-Buckwheat-flour-ginger-breads-ingredients
- Put the butter, brown sugar and molasses in the kettle. Add cinnamon, cloves, cardamom, nutmeg and 50ml of water. Stir smoothly and heat until all is melted. Add ginger, orange peel and coconut oil to the mixture. Stir everything and take it from the fire.
- For half of the buckwheat flour pour soda and ground hemp seeds; then pour it all in the melted sugar mixture. After mixing thoroughly if needed, add more flour, then put the dough to cool. When it is cooled, add the egg and gradually add the rest of the flour. Pay attention to the dough not to become too hard.
- The dough can be cooked immediately, but it can also be stored for several weeks in the refrigerator.
- Place the gingerbreads in a pan and, before putting in the oven, pour over the egg yolk. Cook in the oven for 7-10 minutes at 200°C/392F.
