Gluten-free and remorse-free gingerbread: Gingerbread biscuits for Christmas, super light
INGREDIENTS
-1 teaspoon of powder of: ginger, cinnamon, nutmeg, bicarbonate of food;
-50g of oat flour;
-250g of brown rice flour;
-1 egg;
-5 tablespoons of wildflower honey;
-2 tablespoons of oil;
-150-250 ml of almond milk.
METHOD
Mix the powdered ingredients first and then add: honey, egg, oil and milk. Form a loaf and, covered with transparent paper, leave to rest in the fridge for 30 minutes. Once removed, spread out on baking paper and form the biscuits with moulds. Bake in a preheated oven at 170 degrees for approximately 20 minutes.
Happy Holidays from CENTRO CESMI CAROVIGNO (BR)