11 December 2014

Orange gingerbread loaf

ginger bread loaf

By Trish Veitch - Research Chef

Christmas is around the corner, so what better way to get into the festive spirit than with some low FODMAP Christmas cooking! Below are some low FODMAP Christmas recipes that the Department of Gastroenterology at Monash team has prepared.

Orange ginger bread loaf

Ingredients:

  • 1½ cups quinoa flour

  • 1½ cups almond meal

  • 1/3 cups castor sugar

  • 1 ½ tsp bicarbonate soda

  • ½ tsp salt

  • 1 tsp ground ginger

  • 2 large eggs

  • ¾ cup lactose free yoghurt

  • ½ cup grated pumpkin

  • ¼ cup vegetable oil

  • ¼ cup rice malt syrup

  • 1 tbsp grated orange rind

  • 1 tbsp fresh orange juice

Method:

  1. Sift dry ingredients (except almond meal and sugar) into a large bowl. Add almond meal and sugar. 
  2. Mix in the eggs, yoghurt, pumpkin, orange juice and rind, syrup and oil. Mix well. 
  3. Prepare a loaf tin – lightly spray with oil and line the base with baking paper. Pour mix into tin. 
  4. 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!

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