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
Instructions
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!
Yum!
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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