Spice Gingerbread, Gluten-free.
As a kid, I was never too keen on spice cake or even gingerbread. My tastebuds were still not developed and truly, I did not know what I was missing. Today, I made this incredible spice gingerbread, an original recipe to be used as a base for a dessert recipe that was sent to Diabetes Management magazine (US).
This original recipe can be tweaked so that it reflects your own personality. You can add more spices to make it even more flavourful. You can make it Christmasy by adding more cinnamon and ginger. You could even add little pieces of stem ginger in syrup and add less sugar to the recipe, and bring an exquisite kick to this delicious afternoon tea treat, to please kids or grown-ups alike.
I particularly like the combination of coconut sugar and molasses. It brings the flavours to new heights and you can truly taste the spices with each mouthful.
You can also make it a vegan delight by replacing the egg with your favourite egg replacement and the butter with coconut butter or your usual butter alternative.
Recipe (serves 6--8)
250 g Buckwheat flour
250 ml Water
100 g Coconut Sugar
100 g Butter
75 g Organic Molasses
1 Egg
1 1/2 tsp Baking Powder
1 tsp Cinnamon
1 tsp Ground Ginger
1/2 tsp Ground Cloves
1/2 tsp Salt
1/2 tsp Ground Nutmeg
Instructions:
Preheat oven to 180˚c and line a cake tin with unbleached parchment paper. Butter and flour slightly.
Using a mixer, cream together the butter and sugar. Add the egg and once fully incorporated, add the molasses.
Gently combine the sifted dry ingredients with the mix and finally the hot water. Transfer the batter to the prepared pan.
Bake for about 1 hour. The cake is ready when the blade of a knife comes out clean. Leave to cool in the pan.
Once cool, store in an airtight container, or slice to serve.
