Pain d’epices, which translates to “spice bread” is basically the French version of gingerbread and can be found in every French bakery this time of the year. While traditionally made with rye flour, honey and warming spices, this chickpea flour version is as close as it gets in texture and flavor.
It’s compact, moist and a bit sticky, just like the way it's supposed to be. Enjoy a slice with a hot cup of tea or coffee for a cozy treat.
Chickpea Flour Pain D'Epices
- 100 grams Anthony’s Goods Chickpea Flour (about 1 cup)
- 30 grams coconut oil (a little more than 2 tbsp), melted and cooled
- ½ tsp Anthony’s Goods Cassia Cinnamon Powder
- ¼ tsp Anthony’s Goods Ginger Root Powder
- ¼ tsp Anthony’s Goods Cloves, ground
- ½ tsp whole anise seeds
- ½ tsp ground nutmeg
- ¼ tsp salt
- 1 tsp baking powder
- ½ cup honey
- ½ cup almond milk, at room temperature
- 1 tbsp orange zest
- 1 egg and 1 egg yolk
- Preheat the oven to 350F and grease a loaf pan with coconut oil.
- In a medium bowl, whisk together the chickpea flour, baking powder, anise seeds, ground nutmeg, ginger, cloves, cinnamon and salt.
- Whisk the honey, coconut oil, milk and orange zest together in another medium bowl. Mix in the egg and egg yolk.
- Pour the wet mixture into the dry mixture and stir well to combine.
- Pour the batter into the loaf pan and bake for 35-40 minutes.
- Let the bread cool before slicing.
Makes: 1 loaf
Prep time: 5 minutes
Total time: 45 minutes