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Source: 95degrés.com

Christmas Bread Gluten free Lactose free
Course: Side dish
Preparation time: 15 minutes
Cooking time: 60 minutes
Rest time: 30 minutes


  • 1.   Mix '' spices '' for gingerbread. Place all the ingredients (except those already reduced to powder) in the small bowl of a strong blender. »Mix. »Add the spices already powdered. »Mix. »Store in a jam jar protected from light.
  • 2.   Fill the Vitaliseur tank one third full and heat it.
  • 3.   In the meantime, mix the flour and starch with the almond powder and the baking soda in a bowl.
  • 4.   Add the spices.
  • 5.   In another bowl combine the honey and water.
  • 6.   Pour the mixture over the dry ingredients and obtain a homogeneous and creamy preparation which you pour into the pre-oiled mold.
  • 7.   Cook for 1 hour on the Vitaliseur sieve
  • 8.   wait at least 30 min before unmolding (possibility of bringing it to room temperature)
  • 9.   Leave it to dry on a rack for at least one day.


  • Tip and tip: it is best to prepare it the day before so that it holds well when cutting the slices and once the gingerbread has rested.
  • Can be stored in the fridge
  • Let stand in the open air for 1 week if the spices are too strong



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Ingredients for servings

  • 100 g of chestnut flour
  • 50 g of rice flour
  • 40 g of cornflour
  • 110 g of powdered almonds
  • 200 g of honey
  • 150 ml of water
  • 1 teaspoon of sodium bicarbonate
  • 2 c à c d'Épices pour pain d'épices :
  • 30 g of cinnamon powder
  • 1 star anise
  • 3 teaspoon of ginger powder
  • 3 teaspoon of nutmeg