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.
