Using ingredient pear puree
Cardamon
- 2 sucanat
- 1 cardamon (ground)
- 190 gr wheat pastry flour (whole)
- 180 ml soymilk
- 26 gr pear puree
- 16 gr cornstarch
- 10 ml lemon juice
- 7 gr baking powder
- 5 gr baking soda
- 4 gr vanilla
Gingerbread From Lucerne
- 3 lemons juice
- 450 ml cream (fresh)
- 270 gr wheat flour (whole)
- 170 gr sugar
- 100 gr pear puree
- 75 gr walnuts roughly (crushed)
- 5 gr mixed spices star aniseed
- 5 ml bicarbonate of soda
Gingerbread From Lucerne
- 860 oc
- 3 1/2 fl
- 3 lemons
- 2 1/2 cm
- 450 ml cream (fresh)
- 270 gr wheat flour (whole)
- 170 gr sugar
- 100 gr pear puree
- 75 gr walnuts
- 5 gr mixed spices