PAIN D’ ÉPICES

ingrdients

40g unsalted vegan butter

160ml oats milk

75g runny organic honey

2 eggs

60g castor sugar

Finely grated zest of 1/2 orange

Finely grated zest of 1/4 lemon

275g plain flour

60g dark rye flour

2 tsp baking powder

1 tspground cinnamon

1 tsp ground ginger

Pinch of finely grated nutmeg

Pinch of salt

60g medium oatmeal

1/4 tsp anise seeds

Method

Pain d’ épices is traditionally served thinly sliced with pãté four gras, but it is equally good served with soft cheese, alternatively you can simply eat it buttered, with a cup of tea. You will need a 900g-kg loaf tin.

1 heat the oven to 180° C/gas mark 4. Like an of the butter to grease the tin, then put the remainder in a medium saucepan with the milk and honey. Place over a low heat and stir to melt the honey into the liquid, don’t allow the milk to boil. Remove from the heat and pour into a jug to cool.

2.mix the egg into a medium bowl and add sugar and citrus zests. Using an electric whisk, beat together until the mixture is pale, light and fluffy, it should be thick enough to leave a ribbon over the surface that holds 5-6 seconds when the whisk is lifted and some the mixture falls from it.

3.sift both flours, the baking powder, ground spices and salt together in a saucepan in a separate bowl. Mix in the oatmeal and anise seeds and make a well in the centr .

4.spoon in the egg mixture into the well and pour in about half of the cooled milk mixture. Use a cutlery knife to distribute the liquid evenly and bring the ingredients together. Add the remaining milk in several additions, stirring well between each addition, until all the liquid has been incorporated and the batter is smooth and lump-free.

5.spoon or pour the batter into the prepared tin and bake in the top third of the oven for 45 minutes, or until risen, golden brown and skewer inserted into the centre comes away clean, or with a few moist crumbs clinging to it. You may need to put the loaf on a lower shelf about halfway through cooking if it becomes too dark.)

6. Remove the cooked loaf from the oven and leave it in the tin for about 10 minutes, before turning out onto a wire rack to cool.

By JENNY STINGER, CLAIRE MACDONALD AND CAMILLA SCHNEIDEMAN.

Published by DFV Queen

I have develop a passion for natural and healthy life style, starting with a vegan life style including regular exercising each day. Which helped to feel inspired and happy within myself. my diet is very restricted due to severe allergies! When ever a food triggers a hostile response from the body's immune system the result is an allergy attack, which on occasion may be life-threatening although it's relatively simple to identifying problem foods, avoiding them completely is not always easy. My journey with allergies hasn't been easy "but" it has helped me to becomes a stronger person and would like to share and encourage others to never get discouraged, there's always light at the end of the tunnel if you keep persevering.

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