100 g of fresh sourdough
300 ml of hemp vegetable drink for me
100g allergen-free chocolate chips
30 g vegetable butter
155g buckwheat flour
1 packet of gluten-free baking powder
1 pinch of salt
2 heaped tablespoons of psyllium
Preheat oven 200°C.
Pour the vegetable drink, the vegetable butter and the chocolate into a bowl. Melt in microwave or bain-marie. Let cool.
Add the sugar and the refreshed sourdough. Mix. Book.
In a second bowl, mix the flour, baking powder and psyllium.
Add this mixture to the liquid one. Stir but without insisting too much. Just to remove lumps.
Oil a cake pan or other like me. Pour the batter into it.
Bake for 15 min at 200°C min then lower the temperature to 180°C for about 20 min.
Check for doneness. Take the mold out of the oven.
Leave to cool before unmolding.