Allergy-Friendly Gingerbread

11 Reviews
100% would make this recipe again

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

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

Ingredients

??? vegetable oil spray ???
??? Egg Replacer ???
??? canola oil ???
??? maple syrup ???
??? vanilla extract ???
??? brown rice flour ???
??? salt ???
??? baking soda ???
??? cream of tartar ???
??? arrowroot ???
??? ground ginger ???
??? ground cinnamon ???
??? nutmeg, grated ???
??? allspice powder ???
??? Unsweetened Applesauce ???
??? walnuts, chopped ???

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. Prepare the Egg Replacer, then set aside.  
  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. Sift together the dry ingredients (except the nuts) 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 nuts at the end of the process using a spatula.  
  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. 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

270

Fat

12 g

19 %

Saturated 1.1 g
+ Trans 0.2 g

6 %

Cholesterol

0 mg

Sodium

200 mg

8 %

Carbohydrate

39 g

13 %

Fibre

3 g

12 %

Sugars

14 g

Net Carbs

36 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

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1 ½
Fruits 0
Fats 2
Other Foods 1
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

11 Reviews (7 with rating only) 100% would make this recipe again
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My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • 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

Top Reviews

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march 02, 2014 | I would make this recipe again

I had the same problem with the egg replacer. Then I tried with HOT water on fresly grinded flexseeds and it worked.

Useful 0
VincentCrete
july 13, 2021 | I would make this recipe again

Really good

Useful 0
january 05, 2013 | I would make this recipe again

Easy & delicious! Converted to convection heat (33 minutes at 300). Adding to my cookbook & will be making this again!

Useful 0

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