Teff Gingerbread
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Miriam Backes and The Bob's Red Mill Family
Lori SobelsonA moist and flavorful gingerbread with a cakelike texture, this snack cake is simply dreamy when served warm from the oven with a cold glass of milk. No one will guess it's gluten free. N
Ingredients
1/4 cup teff flour
3/4 cup brown rice flour
1/2 cup sorghum flour
1/4 cup arrowroot
1/4 cup potato starch
1 teaspoon xanthan gum
2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/2 teaspoon sea salt
4 tablespoons vegetable oil
1 cup rice milk
1/2 cup dark molasses
1 egg (or 1 tablespoon flaxseed meal mixed with 3 tablespoons warm water)
Instructions
Preheat the oven to 425 °F. Grease an 8-inch cake pan.
Sift the flours, arrowroot, potato starch, xanthan gum, baking powder, baking soda, spices, and sea salt into a medium bowl. Stir until combined.
In a separate large bowl combine the oil, rice milk, molasses, and egg and whisk together by hand or beat on low with a mixer until combined. Add the dry ingredients to the wet ingredients in thirds, mixing to incorporate after each addition. Pour the batter into the prepared pan and use a wet flexible rubber spatula to smooth the top. Bake 15 minutes, then reduce the heat to 400 °F and bake another 35 minutes, or until the center bounces back when pressed gently with your fingertip.
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