Monday, December 19, 2011

Gingerbread Cake for Health

This simple low-fat, gluten-free Gingerbread Cake recipe is rich in iron, & modified to benefit those with digestive, cardiovascular & inflammatory disorders. Nutritional alchemy for all to enjoy!

Preheat oven to 350F
Grease 9x9” square baking pan or Lg. loaf pan.

Sift the Following dry ingredients together:
(less the sugar)

1½ C. brown rice flour
1 C. arrowroot or tapioca flour
½ tsp. sea salt
1 Tbsp. ground flax seed
2Tbsp. nutritional yeast flakes
1½ tsp. baking soda
½ tsp. ginger
1/4 tsp. ground cloves
½ tsp. Penzey's baking spice
Touch of fresh ground nutmeg
¼ tsp. allspice
¾ C. Turbinado sugar
1 Lg. free-range egg (or equivalent egg substitute)
½ C. rice oil
½ C. unsulphered dark molasses
1 C. boiling filtered water over all

Beat together in large mixing bowl at high speed for 3 min.
Pour into greased pan

Bake for 40 min. at 350F degrees
Allow to cool @ room temp. then sprinkle with organic powdered sugar
or topped with a dollop of freshly whipped cream, or whipped cream alternative.

The above recipe is intentionally soy free. Eliminating the dairy topping will make it lactose-free.

1 comment:

lorris said...

looks good to me!