Pain d’épices, or spice bread, is a festive and all-year-round favourite in France, usually jammed with white flour, rye flour, buckets of honey and warm spices. This is a healthy, gluten-free interpretation of the ubiquitous classic.
Truth be told, growing up in Brittany, I hated pain d’épices. I think it was a psychological issue though -- I'm coming round to the idea of it now, and just recently enjoyed a few slices of my version (toasted, with butter) without being flooded with memories of la récré at École Saint Pierre. No Marcel, no madeleine moments for me here thank you very much.
This gluten free loaf is easy to throw together (thanks food processor) and creates minimal mess. It also freezes and toasts really well.
- 100g ground oats
- 60g rolled oats
- 100g ground almonds
- 4 medium free range eggs
- 1 tbsp molasses
- 2 tbsp honey
- 1 tbsp butter
- 1 tbsp vanilla extract
- 2 teaspoons ground cinnamon
- 1 ½ teaspoons ground ginger
- ½ tsp nutmeg
- ½ tsp sea salt
- 3 tbsp marmalade (I used sugar-free)
- ¾ tsp baking soda
- 1 tbsp apple cider vinegar
- Preheat the oven to 180°C and prepare a loaf tin (I lined one with parchment paper).
- Mix all ingredients together in your food processor or by hand, adding the baking soda and vinegar last.
- Scoop into the tin, and sprinkle some more oats and ground almonds on top.
- Bake for approximately 35 minutes, or until an inserted knife comes out clean.