Ginger Gingerbread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2/3 cup sorghum flour1 cup cornstarch1/2 cup tapioca flour1/2 cup potato starch1/2 tbsp baking powder1/4 tsp baking soda1/4 tsp kosher salt2 tsp guar gum2 tsp ground cinnamon1/2 tsp allspice1 tsp ground ginger1/4 tsp cloves1/2 cup vegan stick margarine (like Earth Balance), room temperature2/3 cup packed dark brown sugar1/3 cup sugar2 tbsp grated fresh ginger1/3 cup blackstrap molasses1 tbsp pure vanilla extract (make sure it's GF!)2 tbsp powdered egg replacer1/3 cup cold water2/3 cup "plain" rice milk1 tsp rice vinegar1/2 cup crystallized (candied) ginger
Preheat oven to 350F and grease a 5x9" loaf pan very well.
In a medium bowl, whisk together flours, cornstarch, potato starch, baking powder, baking soda, salt, guar gum, cinnamon, allspice, ground ginger and cloves. Set aside.
In a large bowl, cream together margarine, sugars and fresh ginger until fluffy. Beat in the molasses and vanilla.
Whisk together the egg replacer and cold water in a small cup or bowl and beat into the above mixture.
Add half the dry ingredients, beating well, then add the rice milk and vinegar.
Add remaining dry mixture and beat until blended.
Fold in ginger pieces.
Cover loosely with aluminum foil and bake for 45 - 50 minutes, or until it tests done.
Cool in the pan for 20 minutes and then unmold onto a wire rack.
Number of Servings: 8
Recipe submitted by SparkPeople user JO_JO_BA.
In a medium bowl, whisk together flours, cornstarch, potato starch, baking powder, baking soda, salt, guar gum, cinnamon, allspice, ground ginger and cloves. Set aside.
In a large bowl, cream together margarine, sugars and fresh ginger until fluffy. Beat in the molasses and vanilla.
Whisk together the egg replacer and cold water in a small cup or bowl and beat into the above mixture.
Add half the dry ingredients, beating well, then add the rice milk and vinegar.
Add remaining dry mixture and beat until blended.
Fold in ginger pieces.
Cover loosely with aluminum foil and bake for 45 - 50 minutes, or until it tests done.
Cool in the pan for 20 minutes and then unmold onto a wire rack.
Number of Servings: 8
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 456.9
- Total Fat: 11.8 g
- Cholesterol: 0.0 mg
- Sodium: 156.7 mg
- Total Carbs: 93.2 g
- Dietary Fiber: 2.2 g
- Protein: 2.6 g
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