Ginger and Molasses Loaf

At my DIY Christmas Gift and Beauty Product Workshop one year, I wanted to create a recipe that would make a lovely home-made gift (obviously!) or a tasty treat to have after Christmas lunch.

Brenda Janschek - Ginger Loaf

The ginger and molasses in this recipe produce a taste reminiscent of gingerbread men and all things Christmas. Experiment with other ingredients like dates and walnuts, but this one is hard to go past on its own, judging by the ‘double thumbs up’ from the ladies at the workshop not to mention my family!

Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.

Here are some of the ingredients you’ll need:

White spelt flour
Wholemeal spelt flour
Ground ginger
Ground cinnamon
Nutmeg
Baking powder
Bicarb of soda
Salt
Coconut sugar
Maple syrup

Gingerloaf 8

Ginger and Molasses Loaf

Brenda Janschek
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins

Ingredients
  

  • 1 cup white spelt flour
  • 1 cup wholemeal spelt flour
  • 3 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • small pinch nutmeg
  • 1.5 teaspoons baking powder
  • 1/2 teaspoon bicarb of soda
  • 1/2 teaspoon sea salt
  • 100 gms butter
  • 1/2 cup coconut sugar
  • 2 tablespoons molasses
  • 1/4 cup maple syrup
  • 1 1/4 cup yoghurt
  • 1 egg beaten

Instructions
 

  • Preheat the oven to 180 degrees C. Grease a loaf tin and line it with parchment paper.
  • Sift the flour, ginger, cinnamon, nutmeg, baking powder, bicarb soda and sea salt into a bowl and combine.
  • Warm the butter, sugar, molasses, and maple syrup in a saucepan over low heat until the butter has melted. Pour this into the dry mixture and add the yoghurt and egg and stir until just combined.
  • Pour into the loaf tin and bake for 30 – 40 minutes. Remove from the oven and allow to cool in the tin for 5 minutes then turn onto a wire rack.
  • Once cool wrap it up in baking paper keep in fridge for 3-5 days before eating. Or just bock in whenever you want to!
  • Slice and spread with butter and enjoy!

Gingerloaf 4

Bren x

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