Allergy-Free Gingerbread

1 Reviews
100% would make this recipe again

A very good dessert, made with no gluten, no lactose, no eggs and no nuts

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Preparation : 15 min Cooking : 35 min Standing : 45 min Cooking Dish : 9x9 inch (23x23 cm)
250 calories/serving

Ingredients

vegetable oil spray
2 servings Egg Replacer
1/4 cup canola oil 65 mL
1/2 cup maple syrup 125 mL
1/2 tsp vanilla extract 2.5 mL
1 1/2 cup brown rice flour 240 g
1/4 tsp salt 1 g
1 tsp baking soda 3 g
1 tsp cream of tartar 3 g
1/2 tbsp arrowroot 4 g
2 tsp ground ginger 4 g
1/2 tbsp ground cinnamon 5 g
1 pinch nutmeg, grated
1/2 tsp allspice powder 2 g
1 cup Unsweetened Applesauce 250 mL
1/4 cup raisins 45 g

Before you start

A hand-held or stand mixer will make things easier for this recipe.

Method

     
  1. Preheat the oven to 175°C/350°F. Spray a 9x9 inch baking dish with a vegetable oil spray.  
    2.  
  2. Prepare the Egg Replacer, then set aside.  
    3.  
  3. In a large bowl, combine the oil and syrup using a mixer for about 2 min until thoroughly blended. Add the Egg Replacer, about 1/3 cup at a time beating well after each addition. Add the vanilla then set aside.  
    4.  
  4. Sift together the dry ingredients in a second bowl. Add some of the dry ingredients to the bowl with the wet ingredients, a little at a time, blending well. Alternate with the Unsweetened Applesauce, about 1/4 cup at a time, blending well after each addition.  Fold in the raisins at the end of the process using a spatula.  
    5.  
  5. Transfer the batter to the prepared baking dish and bake in the middle of the oven for about 35 min, or until the gingerbread is done. Check for doneness with a toothpick or knife to see if the gingerbread is cooked through.
    6.  
  6. Pull the baking dish out of the oven and let stand at least 15 min before removing the gingerbread from the dish. After removing the gingerbread, let it cool on a wire rack at least an additional 30 min before serving.

Nutrition Facts Table

per 1 serving (60 g)

Amount

% Daily Value

Calories

250

Fat

9 g

13 %

Saturated 0.8 g
+ Trans 0.2 g

5 %

Cholesterol

0 mg

Sodium

200 mg

8 %

Carbohydrate

43 g

14 %

Fibre

3 g

12 %

Sugars

17 g

Net Carbs

40 g

Protein

3 g

Vitamin A

0 %

Vitamin C

3 %

Calcium

4 %

Iron

9 %
More info

Claims

This recipe is :
Diet-related health claims  :
Heart-healthy
Excellent source of  :
Manganese
Good source of  :
Magnesium, Vitamin B2
Source of  :
Copper, Fibre, Folacin, Iron, Niacin, Omega-3, Omega-6, Pantothenic Acid, Phosphorus, Potassium, Vitamin B1, Vitamin B6, Vitamin E, Vitamin K, Zinc
Low  :
Saturated Fat
Free  :
Cholesterol, Trans Fat
More info

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Reviews

1 Reviews (1 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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