This very simple to make recipe is a breakfast staple in many a French home kitchen. Although it is called “pain” (meaning bread) it is more reminiscent of a sticky ginger cake. Ideally eaten with a thick spread of butter and your favourite cup of hot tea. The spice...
Ingredients: 220g Craggs & Co Wholegrain Spelt Flour 30g ground almonds 2 large eggs 160g soft brown sugar 100g salted butter, softened but not melted 35g double cream 1 & 1/4 tsp baking powder Seeds from half a vanilla pod (or 1/2tsp of vanilla extract) 1/2...
Makes two light and moist ginger breads. We suggest you ice one, and have the other plain, or perhaps lightly spread with butter. Ingredients: 250g Craggs & Co White Spelt Flour 2 tsp ground ginger ½ tsp ground cinnamon 1 tsp bicarbonate of soda 1 tsp baking...
