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

1 tsp. Penzey's Vietnamese cinnamon

½ tsp. ginger

1/4 tsp. ground cloves

½ tsp. Penzey's baking spice

Touch of fresh ground nutmeg

¼ tsp. allspice

Add:

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.