Serves: 12
Prep: 10 minutes Cook: 50 minutesWhat 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
| 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 |
|
1 1⅓ tbsp orange rind, grated |
|
1 1⅓ tbsp fresh orange juice |
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 |
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
Stack Cup
| Ingredients | Metric | Imperial |
|---|---|---|
| 1½ cups quinoa flour | 225 g | 8 oz |
| 1½ cups almond meal | 225 g | 8 oz |
| ⅓ cup caster sugar | 70 g | 2.50 oz |
| 1½ tsp bicarbonate soda | 6 g | 0.20 oz |
| ½ tsp salt | 2 g | 0.10 oz |
| 1 tsp ground ginger | 5 g | 0.20 oz |
| 2 large eggs | 117 g | 4.10 oz |
| ¾ cup lactose free yoghurt | 188 g | 6.60 oz |
| ½ cup pumpkin, grated | 115 g | 4.10 oz |
| ¼ cup vegetable oil | 36 g | 1.30 oz |
| ¼ cup rice malt syrup | 112 g | 3.90 oz |
| 1 tbsp orange rind, grated | 6 g | 0.20 oz |
| 1 tbsp fresh orange juice | 20 g | 0.70 oz |
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 |
FODMAP Assistant
