My 7-year old has a friend coming to play after school today and I thought it would be nice to whip up a quick and easy gluten free gingerbread. A lovely comfort treat on a cold, wet day like today.
This is a recipe I've adapted from the iconic Kiwi cook Alison Holst to make it dairy free, mostly refined sugar free and incorporating a more nutritious flour.
¼ cup dairy free spread or butter (I used Nuttlex Olive)
1 Household tablespoon golden syrup (a household tablespoon size is 1 standard tablespoon plus a bit more)
½ cup firmly packed muscovado sugar (or brown sugar, I like muscovado because it's unrefined)
½ cup Mt Uncle’s Banana Flour* (or ½ cup brown rice flour)
½ cup tapioca flour
1 teaspoon xanthan gum
2 teaspoons ground ginger
1 teaspoon cinnamon
1 teaspoon baking soda
2/3 cup rice milk
1) Preheat oven to 180C. Grease and line small loaf tin with baking paper.
2) Melt the dairy free spread and golden syrup together in a medium-sized pot. Take off heat and beat in sugar then egg with a wooden spoon.
3) Add in remaining dry ingredients except the baking soda. Beat with a wooden spoon.
4) Dissolve baking soda in milk, then add to mix, beating in with a wooden spoon.
5) Pour mixture into tin, then bake for 25-30 minutes until a skewer comes out clean.
6) Leave in tin for 5 minutes before turning onto cooling rack
7) Serve warm or cool – nice with dairy free spread or butter!
Post script: This recipe was given the double thumbs up by two 7-olds and a 9-year old after school today :)
*I am most definitely not being paid for this, but thought I’d mention Mt Uncle’s Banana Flour in case you didn’t already know about it. This unique flour is made from 100% Australian Bananas, it is gluten free (of course) and is a resistant starch, which is low GI and super good for your digestion. You can find it online or check out their website for info on their stockists.