Christmas gingerbread with Lin des Pyrénées flour

The days are getting shorter and the festive season is approaching. What better way to pass the time than a gingerbread recipe made with our Lin des Pyrénées flour for the most delicious of snacks?

Here is our recipe, as simple to prepare as it is indulgent and healthy to enjoy. Ingredients for 1 cake to share

• 160 ml milk
• 225 ml honey (chestnut and wildflower mixed, or another honey of your choice)
• 100 g wheat flour
• 80 g cornflour
• 70 g Lin des Pyrénées flour
• 75 g butter (lightly salted is better)
• 1 tsp four-spice mix
• 1 tsp ground cinnamon
• 1 tsp food-grade bicarbonate of soda
• 1 sachet of baking powder
• a little orange zest

Method: Mix the milk, honey, butter and orange zest. Heat the mixture in a saucepan. In a mixing bowl, combine the dry ingredients: flours, bicarbonate, four-spice and cinnamon. Gradually add the liquid mixture. Pour the batter into a buttered and floured dish and bake for 50 min at 180 degrees. When it comes out of the oven, leave it to cool and enjoy it warm. Served with mulled wine, hot chocolate or warm apple juice, your gingerbread will be all the more delicious! Enjoy a tasty and healthy break.

Our Lin des Pyrénées tips: A little homemade tip for an even softer gingerbread: add 100 ml of mucilage prepared by steeping 2 tbsp of Lin des Pyrénées flaxseeds. Collect it by straining through a sieve or a chinois. And our zero-waste tip: grind the seeds used to make the mucilage and add them to a bread dough or a homemade granola.

Sources: the Ciqual food composition table (ANSES); ANSES, omega-3 fatty acids (in French).