12 slices

Ingredients: 200 grams rye flour, 100 grams brown rice flour, 125 grams black mulberries, 200 ml hot water, 3 teaspoon pumpkin spice, 3 tablespoons broken linseed + 9 tablespoons warm water (soak for 20 minutes), 100 ml almond milk, 3 teaspoon tartar baking powder, 10 grams of Green Sweet brown (or more if you want it sweeter), pinch of Himalayan salt and 75 grams of (chopped) mixed nuts (I had 25 grams of pecan, 25 grams of cashew and 25 grams of walnuts).

Step 1

Preheat the oven to 160 degrees and grease the cake tin with some coconut oil.

Step 2

Place the mulberries together with 200 ml of water in the blender or food processor and ensure a smooth emulsion.

Step 3

Put all the dry ingredients together in a bowl. Mix this together well.

Step 4

Stir the wet ingredients into the flour and mix well.

Step 5

When the flour has been well absorbed by the liquid, stir the chopped mixed nuts into the batter.

Step 5

Taste to see if you like the batter. Add some Green Sweet Brown if necessary.

Step 6

Spoon the batter into the greased cake tin and place the tin in the oven.

Step 8

After about 50-60 minutes your rye gingerbread is ready. Check with a skewer to see if it comes out dry. Every oven is different, so your bread may be ready sooner or later.

Step 9

Let it cool for 10 minutes first. Then remove the cake from the tin and let it cool further.

Step 10

Cut your gingerbread into 12 slices and serve with a delicious dollop of coconut whipped cream, coconut butter or peanut butter.

Step 11

Isn't the cake ready to eat immediately? Then freeze the slices individually or in pairs. Are you taking a slice with you for the road? Then fill your boho tiffin with 1 or 2 slices and you have a tasty snack on the go.