Hi folks at ChefSteps!
Thanks for the recipe for you pain d'épices(by mail) ! Reading it I can almost taste the result. So I definitely would like to bake it!
Question: my dear girlfriend is allergic to all sorts of dairy AND nuts (still lovely though) so I wonder, what would you advise me to change:
a. 150 whole milk: coconut milk or something more neutral?
b. butter can be replaces by margarine I guess (we have brand that mimics the real stuff quite good)
c. the milk in the glaze: again, coconut milk? (the non-fatty part?)
And by 'kosher salt' you mean coarse salt I think (let's keep it non-religious). Here in Holland, we don't know that expression
Thanks in advance!
Greetings from Amsterdam, Pieter.
