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Using ingredient pear puree

Cardamon

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

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

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
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