Orange Gingerbread Loaf

Name: Orange Gingerbread Loaf
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 12
Ingredients: 1½ cups quinoa flour; 1½ cups almond meal; ⅓ cup caster sugar; 1½ tsp bicarbonate soda; ½ tsp salt; 1 tsp ground ginger; 2 large eggs; ¾ cup lactose free yoghurt; ½ cup pumpkin, grated; ¼ cup vegetable oil; ¼ cup rice malt syrup; tbsp orange rind, grated; tbsp fresh orange juice

Serves: 12

Prep: 10 minutes

Cook: 50 minutes

Stack Cup

What better way to get into the festive spirit than with some low FODMAP Christmas cooking! This orange gingerbread loaf has all the flavours of Chistmas but only take minutes to mix together. This super moist cake is perfect for afternoon tea with a cuppa or served with a dollop of cream and some fresh oranges for dessert

Print Recipe

ingredients
1½ cups quinoa flour 225 g 8 oz
1½ cups almond meal 225 g 8 oz
⅓ cup caster sugar 70 g 2.5 oz
1½ tsp bicarbonate soda 6 g 0.2 oz
½ tsp salt 2 g 0.1 oz
1 tsp ground ginger 5 g 0.2 oz
2 large eggs 117 g 4.1 oz
¾ cup lactose free yoghurt 188 g 6.6 oz
½ cup pumpkin, grated 115 g 4.1 oz
¼ cup vegetable oil 36 g 1.3 oz
¼ cup rice malt syrup 112 g 3.9 oz
1 1⅓ tbsp orange rind, grated 6 g 0.2 oz
1 1⅓ tbsp fresh orange juice 20 g 0.7 oz

Method

Preheat oven to 180°C/356°F.
Sift dry ingredients (except almond meal and sugar) into a large bowl. Add almond meal and sugar.
Mix in the eggs, yoghurt, pumpkin, orange juice and rind, syrup and oil. Mix well.
Prepare a loaf tin – lightly spray with oil and line the base with baking paper. Pour mix into tin.
Bake for 45-50 minutes or until a skewer comes out clean from the middle of the bread. Cool completely in the pan. Turn the ginger bread out of the tin and it’s ready to eat!

Nutrition Information (per serve)
Energy	1247 Kj / 298 cal
Protein	8.40g
Carbohydrates	26.50g
Sugar	10.80g
Total Fat	17.50g
Saturated Fat	1.80g
Fibre	3.20g

Recipes

Orange Gingerbread Loaf

Method