The turn in the weather of late has really had me craving some stodgy comfort food – gingerbread was one of my favourite winter treats to bake pre-diagnosis, so I had to find a gluten free recipe that was just as scrumptious as I remembered.
In fact, this recipe turned out even better than my usual version! With the golden syrup adding a deliciously sweet, sticky note to this lovely soft bake. It will be messy to make, but it's the perfect treat for a cold wintery day!
Tuck into a slice or two, or several in-fact.. with this gluten and dairy free version of the classic bake, making it perfect for fellow coeliacs, and those that also suffer from lactose intolerance.
175g dairy free margarine
110g dark soft brown sugar
175g golden syrup
225g gluten free self raising flour
2 tsp ground ginger
1/2 tsp mixed spice
1 tsp bicarbonate of soda
150ml dairy free milk
Pre heat the oven to 170c/160c fan/gas mark 3. Grease and line a 20cm x 20cm square cake tin.
Melt the dairy free margarine together with the brown sugar and golden syrup, keep stirring occasionally. Set aside.
Sift the gluten free self raising flour into a large bowl, adding the ground ginger, mixed spice, and bicarbonate of soda, mix well to combine.
Whisk the egg in the jug, then add in the milk and mix. Set aside.
Pour the melted margarine mix into the bowl and stir to combine, followed by the milk and egg mixture, stirring to blend together. The result will be a runny mixture – so don't panic, it'll come together beautifully in the oven!
Pour the mixture into your lined cake tin, and bake for 30 minutes till risen.
Remove the cake from the oven, and leave in the tin to cool down for a couple of hours, then slice into squares and place on a wire rack to finish cooling.
These are perfect served as is, they're deliciously sticky and sweet. For a tasty treat, serve a couple of slices with some gluten and dairy free custard.
Recipe adapted from:Glutafin