Ginger Bread

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Happy World Baking Day!
Malty Gingery bread is so warming and comforting. We love making this in the winter as wafting smells of ginger come out of the oven. We love toasting a slice and spreading it thick with peanut butter. Eating it wrapped in a blanket on a cold afternoon. Blackstrap molasses this a thick black unrefined sugar syrup. It is high in iron, calcium and magnesium. It gives the gingerbread its traditional dark malty flavour.


Here’s a sneak peak of one of our favourite recipes from our COOKBOOK OUT JULY.
We hope you love it as much as we do!


Gingerbread

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2 1/4 cup oats

1/2 cup date, soaked in boiling water for 5mins

2 Tbsp ground flax

6 Tbsp water

1 tsp vanilla extract

1/2 cup nut milk

1/4 cup blackstrap molasses

4 Tbsp coconut oil

1 tsp baking powder

1/2 tsp baking soda

1 tsp cinnamon

2 tsp ginger

Method:

Pre-heat oven to 180 degrees Celsius.
Place everything in a blender and blend until smooth.
Pour mixture into a loaf tin lined with baking paper.
Bake for 55-60mins.

 *A good way to check that your loaf is cooked all the way through is to stick a skewer in the middle. If it comes out clean its cooked and if there is some batter stuck to the skewer it needs little bit longer.

 Note: We have a Vitamix which is a high speed blender, therefore when we blend everything together the oats get broken down into a flour. If you don’t have a high speed blender, blend the oats separately to ensure a flour is formed. From there, add the remaining ingredients and blend until smooth.

 

 

Rosa Flanagan