• 3/4 cup (60 g) Noix de Coco Rap√©e
  • 2 √† soupe gingembre cristallis√©
  • 1 1/2 cup (180 g) farine d’avoine ou autre farine span>
  • 3/4 cup (84 g) farine d’amande
  • 1/3 cup (53,33 g) sucre de coco
  • < li class="wprm-recipe-ingredients-unit" style="list-style-type : disque ;"> 1/2 c√†c ( 0.5 c√†c) gingembre moulu

  • 1.5 TL cannelle
  • 1/4 tsp (0.25 c√†c) moulu girofle
  • 1/ 4< /span> c√†c (0.25 cc) < span class="wprm-recipe-ingredientname">sel
  • 2 EL huile noix de coco or autre huile neutre
  • 1.5 √† soupe molasses
  • 1/3 cup < sp an class="wprm-recipe-ingredients-unit-system wprm-recipe-ingredients-unit-system-2">(107.33 g) ou plus de sirop d’√©rable
  • 1 √† 2 c√†c lait d’amande si n√©cessaire


  • Pulse the coconut with the crystallized ginger in a blender to break up the ginger and coconut flakes into smaller flakes. Pulse a few times and place in a bowl.
  • Add the rest of the flour, the coconut sugar and the spices. salt and mix well. Add oil, molasses and maple syrup and mix well. It will take half a minute for the mixture to start looking moist. Put your hands in to warm the molasses and mix well. If needed, add a few teaspoons of non-dairy milk to make a crumbly batter. Fill the cake tin with the batter and form a crust by pressing down with your hands upside down.
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