It’s ginger bread time of year.
This is a hearty and rich gingerbread that is surprisingly light and fluffy in texture. It’s got oats, it’s got pumpkin and ginger – proper uncrystallised yum-yum ginger. When I looked at this recipe, I had imagined a much deeper, darker consistency. It was delicious and we ate it all, but it’s definitely a lot lighter on the palate, and less of that Winter snuggled up with Earl Grey type of bread. I really did love this though, and it was an awesome morning tea cake, smashed through with heaps of ginger flavour.
¾ cup rolled oats
1 heaped cup self raising flour
1 tsp cinnamon
2 tsp ground ginger
½ cup brown sugar
2 TB flaxmeal
½ cup warm mylk
1 tsp apple cider vinegar
1/3 cup oil
¼ cup apple sauce
¼ cup molasses (optional)
1 cup mashed pumpkin
½ cup glace ginger, chopped well
1. Preheat your oven to 180°C and grease a large loaf tin.
2. In a large bowl, whisk the flax, mylk and vinegar together. Allow them to sit for a few minutes, before adding in the apple, oil, molasses and pumpkin.
Once it’s turned all gloopy, you can add the spices.
3. Stir through the flour, sugar and oats. Finish by folding through the ginger.
4. Pour all of it into the loaf tin and bake for 60 minutes.
The top should be crackly and firm to the touch. Allow to cool on a wire rack.