Ingredients

100 gr Mulino Marello wholemeal corn flour

200 gr Mulino Marello brown rice flour

50 g of organic almonds

30 g whole sugar

Half a sachet of natural yeast for desserts

Zest and juice of half an organic lemon

A teaspoon of cinnamon

60 ml rice or corn oil

Approximately 250 ml of water

50 g sultanas

50 g dark chocolate

Procedure

Mix the two flours together, add the sugar and natural yeast together with the juice and zest of half a lemon. Add the oil and water, mix well until you obtain a soft, but not liquid, consistency. Separately, chop the almonds and dark chocolate. Add the raisins, almonds, chocolate flakes and cinnamon to the mixture. Mix and pour the mixture into the mold. Cook in the oven at 180 degrees for about 20 minutes. Serve hot or at room temperature. It can be enriched with a vegan custard, with hazelnut and cocoa cream or with vegetable cream.

Curiosity

During the holidays it is customary to consume panettone even for breakfast. Because we have so many at home, because they are left over and we don't know how to finish them.

My invitation this year is to be more thrifty when purchasing these Christmas sweets which although artisanal, are rich in sugars and fats. Let's try to prepare something ourselves, something simple that still smells like Christmas.

Like this panettone cake, a simple soft dessert rich in raisins and almonds, which smells of cinnamon and chocolate.

Panettone cake is ideal for breakfast instead of leftovers from traditional Christmas desserts since it is made with wholemeal flours, since it is low in fat without butter, without margarine and without eggs, rich in fiber thanks to almonds and raisins, low in sugar. Digestible, with a low glycemic index, it will give you energy, nourishment and a good mood!

Try it also as a dessert perhaps together with some vegan custard or sprinkled with plenty of cinnamon. A way to celebrate by giving wellbeing to our body!

Recipe by Doctor Isabella Vendrame, food coach psychologist, www.isabellavendrame.com