Wednesday, 15 October 2014

Gingerbread - Gluten Free, Nut Free, Dairy Free

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.

You Need:

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)
1 egg
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.

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