 |
| image & recipe @http://www.yummly.com/recipe/external/Gluten-free-vegan-gingerbread-307895 |
Adapted from Joy of Cooking's Applesauce Gingerbread.
Makes one 8x8 cake.
Ingredients:
- 2 tablespoons ground flax seeds
- 6 tablespoons warm water
- 5/6 cup (100 grams) millet flour
- 5/6 cup (100 grams) teff flour
- 1/3 cup (50 grams) potato starch (not flour)
- 1 teaspoon gluten-free baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 2/3 cup coconut palm sugar
- 1/2 cup unsulfured molasses
- 1/3 cup coconut oil
- 1 cup unsweetened applesauce
Method:
- Preheat oven to 350°F. Grease an 8x8-inch pan or line it with parchment paper.
- In a small bowl, stir together the flax and warm water until the mixture is thick and creamy. Set aside for at least 10 minutes.
- Sift the dry ingredients (except the coconut palm sugar) into a large mixing bowl.
- In another mixing bowl, combine the coconut palm sugar, molasses, coconut oil, applesauce, and flax mixture; whisk until well blended. Add to the dry ingredients and stir to blend.
- Pour the batter into the prepared pan. Bake until set in the middle and a tester comes out clean, about 35 minutes. Cool in pan on rack until cake is cool enough to handle, then turn out.
Best eaten the same day. Refrigerate leftovers.
