Allergy-Friendly Gingerbread

10 Reviews
100% would make this recipe again

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

This recipe is incompatible with your food profile

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

Leave a review

You have to be logged in to leave a review
Your rating :
Would I make this recipe again?
Show Tips

Reviews are a valuable resource: they indicate whether members and their families are happy or not with a recipe. To be useful to other members, reviews should focus on the actual cooking and eating experience related to the recipe being reviewed.

Reviews written by someone who has not actually made or tasted the recipe, comments about other reviewers, other recipes or links to other sites, may be edited or deleted by our staff. Negative reviews are not deleted if the language is appropriate. If you come across an inappropriate review, please contact us.

Reviews

10 Reviews (6 with rating only) 100% would make this recipe again
Sort By: Most Recent | Rating | Most Helpful

My Notes

Show Tips

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

View All Reviews
Anonyme
october 20, 2021 | I would make this recipe again

This recipe was surprsingly easy and very tasty! At first I was concerned because my egg replacer (flax/water combo) didn't seem to "gel" even after 10-15 minutes, but it didn't seem to make a difference. Perhaps my bread just turned out a little more dense than others but I still thought it was great! I may use more ginger next time as this tastes a little bit like spice cake at first and then has a ginger aftertaste. I would prefer more of a gingery flavor.

Useful 1
VincentCrete
july 13, 2021 | I would make this recipe again

Really good

Useful 0
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

This website uses cookies to give the best user experience, monitor the site performance, offer social networks features, or display advertisements. By clicking "ACCEPT", you consent to the use of cookies in accordance to our privacy policy.