Gingerbread

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Teff Gingerbread

Once the weather gets colder all I want to do is curl up in front of the fireplace with a piping hot cup of tea and a spicy piece of gingerbread. Not the cookie type that they make all the beautiful holiday houses out of, but a moist cake flavored with spices and molasses. Make this recipe for any holiday gathering you might be having. It’s gluten-free and vegan so it’s on almost everyone’s can-eat list!

Author: Kathy Hester, Healthy Slow Cooking

Serves: 12 servings

Ingredients

1 cup Maskal Teff™ flour
1 cup gluten-free baking mix (I used Bob’s Red Mill 1 to 1)
½ cup brown sugar or coconut sugar
1½ Tbsp ground ginger
1½ tsp baking soda
1 tsp cinnamon
½ tsp ground cloves
½ tsp ground allspice
½ tsp salt
¼ tsp ground nutmeg
¾ cup unsweetened nondairy milk
½ cup avocado oil or other mild flavored oil (*or use mashed pumpkin or sweet potato to make oil-free)
½ cup molasses
2 Tbsp ground flax seeds mixed with ¼ cup warm water
1 tsp vanilla

Instructions

Preheat the oven to 350°F. Oil an square pan and/or line with parchment paper. I like to use one that has a tart pan bottom so it’s easy to get it out.
Mix the dry ingredients together in a medium-sized mixing bowl. Then mix the wet ingredients in a small mixing bowl. Add the dry to the wet and mix well.
Carefully scrape the batter into the prepared pan and even out the top.
Bake for 40 to 50 minutes, or until a toothpick comes out clean when stuck into the center.

Note: You could fancy this up by servings with some chopped candied ginger or sprinkle some powdered sugar on top.

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