This applesauce quick bread is really a good base for adaption. This time I changed the spice and added molasses. The ginger and molasses combo is just irresistible!
Applesauce Gingerbread
1 cup (100 g) porridge oats
1 cup unsweetened applesauce
1 cup (140 g) gluten-free flour (your favorite blend)*
1 tsp baking soda
1/2 tsp baking powder
1 tbsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp salt
2 eggs
2 tbsps brown sugar (or up to 1/4 cup for sweet taste)
1/4 cup molasses
a scant 1/4 cup (50ml) plain Greek yogurt (10% protein, 0% fat works fine)
2 tbsps vegetable oil
Soak porridge oats with applesauce for an hour. I find that soaking the porridge oats in advance brings out better texture. If you are in rush, you can skip the soaking stage.
Preheat the oven at 180C. Grease and line a loaf tin.
In a large bowl, combine flour, baking soda, baking powder, spices, and salt. Stir until well combined and set aside.
In a separate bowl, whisk the eggs until slightly frothy. Add brown sugar, molasses, 50 ml Greek yogurt and vegetable oil. Stir until well combined. Stir in the porridge oats and applesauce mixture. This is your wet bowl.
Gradually add dry ingredients to the wet bowl and stir until just combined. Do not overmix. If the batter seems a bit dry (i.e. extra flour at the bottom of the bowl), add more Greek yogurt, one tablespoon at a time. Batter will be thick and lumpy – this is fine.
Pour batter into prepared loaf tin and bake for 40-45 minutes, or until top is set and a toothpick inserted into the centre comes out clean. Check at 40 minutes.
Remove from oven and allow bread to cool in the pan for 20 minutes before removing and setting on a wire rack to cool completely.
*My blend is: 25% white rice + 25% millet + 30% buckwheat + 20% tapioca
No comments:
Post a Comment