Gluten-free and Vegan 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 even gluten-free and vegan so it’s on almost everyone’s can eat list!
Servings: 12 servings
Calories: 264kcal
Ingredients
Dry Ingredients:
- 1 cup Maskal Brown Teff Flour
- 1 cup gluten-free baking mix I used Bob's Red Mill 1 to 1
- 1/2 cup brown sugar or coconut sugar
- 1 1/2 tablespoons ground ginger
- 1 1/2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground allspice
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
Wet Ingredients:
- 3/4 cup unsweetened nondairy milk
- 1/2 cup avocado oil or other mild flavored oil *or use mashed pumpkin or sweet potato to make oil-free
- 1/2 cup molasses
- 2 tablespoons ground flax seeds mixed with 1/4 cup warm water
- 1 teaspoon vanilla
Instructions
- Preheat the oven to 350 degrees. Oil a 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 serving with some chopped candied ginger or sprinkling some powdered sugar on top.
Nutrition
Calories: 264kcal | Carbohydrates: 38g | Protein: 3g | Fat: 12g | Saturated Fat: 1g | Sodium: 245mg | Fiber: 2g | Sugar: 22g