Medieval almond and cinnamon pandolce
Pane dolce medievale cannella e mandorle
This translation has been done by an automatic system, therefore we apologize if it isn't perfect. If you find any mistake or you have any suggestion for a better translation, please contact us.
300 g wholemeal flour
100 g rice flour
80 g of shelled almonds
2 ripe yellow apples medium/small
3 tablespoons raw cane sugar
2 tablespoons extra virgin olive oil
2 tablespoons ground cinnamon
a teaspoon of baking soda
a pinch of salt
On a pastry board, grated apples, add the sifted flour, baking soda, sugar, cinnamon, almonds, a pinch of salt and stir a little the ingredients with your hands.
Add the oil and mix well until dough is smooth and homogeneous.
Given the shape of an oval bread slightly crushed and bake in the oven for 30-35, minutes at 180° c.
(Thanks to Valentina B.)
