Gingerbread Loaf

A super luxuriously soft and fluffy gingerbread loaf will make any day better! This one can be adapted for taste changes - it has a very subtle flavour but if you require a stronger taste, simply add an extra half teaspoon of ginger and cinnamon.

Alyx

Suitable to eat when you have these side-effects:

Suitable to eat when you have these side-effects:

Makes: 1 loaf (12cm x 23cm)

Prep time: 20 minutes
Cook time: 40- 50 minutes

Ingredients:

  • 2 cups (250g) plain flour
  • 1 teaspoon baking soda
  • 1 ½ teaspoons ground ginger
  • 1 ½ teaspoons ground cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon salt
  • ⅛ teaspoon ground black pepper
  • ¾ cup (180ml) dark molasses
  • ¾ cup (180ml) hot water
  • ½ cup (115g) unsalted butter at room temperature
  • ⅓ cup (67g) brown sugar or coconut sugar
  • 1 large egg at room temperature
  • 1 teaspoon vanilla extract

Method

  • Preheat oven to 175ºC. Lightly grease and line a 11in x 5in (23cm x 12cm) loaf tin.
  • Sift flour, baking soda, ginger, cinnamon and cloves into a bowl. Add salt and pepper. Whisk well to combine.
  • In a separate bowl, whisk the molasses and hot water.
  • In another bowl, add the butter and beat until the butter is soft, white and has a cream-like texture. This can be done with an electric mixer or stand mixer. Add the brown sugar to the butter and beat it again until creamed together. Be sure to scrape down the sides of the bowl as you go.
  • To this same bowl, add the egg and the vanilla extract and beat until well combined. Again, be sure to scrape the sides of the bowl.
  • Add in the flour and spice mix in batches. Mix until well combined.
  • Add the molasses and water mixture. Mix well.
  • Pour the batter into the prepared loaf tin. Bake in the preheated oven for 40-50 minutes or until a skewer comes out clean when inserted. Carefully remove the loaf to a cooling rack and let it cool completely before serving.

For Dry Mouth: Consider topping the loaf with lots of Greek yoghurt to add extra moisture when eating.
For taste changes (bland taste): Consider using extra ground ginger, ground cinnamon and ground cloves.

Breakfasts

Vege & Vegan

Mains

Soups

Desserts

High
Protein

Snacks & Treats

Drinks & Smoothies

Suitable to eat when you have
these side-effects:

Makes: 1 loaf (12cm x 23cm)
Prep time: 20 minutes
Cook time: 40 - 50 minutes

  • Preheat oven to 175ºC. Lightly grease and line a 11in x 5in (23cm x 12cm) loaf tin.
  • Sift flour, baking soda, ginger, cinnamon and cloves into a bowl. Add salt and pepper. Whisk well to combine.
  • In a separate bowl, whisk the molasses and hot water.
  • In another bowl, add the butter and beat until the butter is soft, white and has a cream-like texture. This can be done with an electric mixer or stand mixer. Add the brown sugar to the butter and beat it again until creamed together. Be sure to scrape down the sides of the bowl as you go.
  • To this same bowl, add the egg and the vanilla extract and beat until well combined. Again, be sure to scrape the sides of the bowl.
  • Add in the flour and spice mix in batches. Mix until well combined.
  • Add the molasses and water mixture. Mix well.
  • Pour the batter into the prepared loaf tin. Bake in the preheated oven for 40-50 minutes or until a skewer comes out clean when inserted. Carefully remove the loaf to a cooling rack and let it cool completely before serving.

For Dry Mouth: Consider topping the loaf with lots of Greek yoghurt to add extra moisture when eating.
For taste changes (bland taste): Consider using extra ground ginger, ground cinnamon and ground cloves.

Makes: 1 loaf (12cm x 23cm)

Prep time: 20 minutes
Cook time: 40 - 50 minutes

  • Preheat oven to 175ºC. Lightly grease and line a 11in x 5in (23cm x 12cm) loaf tin.
  • Sift flour, baking soda, ginger, cinnamon and cloves into a bowl. Add salt and pepper. Whisk well to combine.
  • In a separate bowl, whisk the molasses and hot water.
  • In another bowl, add the butter and beat until the butter is soft, white and has a cream-like texture. This can be done with an electric mixer or stand mixer. Add the brown sugar to the butter and beat it again until creamed together. Be sure to scrape down the sides of the bowl as you go.
  • To this same bowl, add the egg and the vanilla extract and beat until well combined. Again, be sure to scrape the sides of the bowl.
  • Add in the flour and spice mix in batches. Mix until well combined.
  • Add the molasses and water mixture. Mix well.
  • Pour the batter into the prepared loaf tin. Bake in the preheated oven for 40-50 minutes or until a skewer comes out clean when inserted. Carefully remove the loaf to a cooling rack and let it cool completely before serving.

Method

  • Place all the teriyaki sauce ingredients into a bowl and stir until the sugar has dissolved.
  • Place the salmon in the same bowl and and turn to thoroughly coat. Cover and place in the fridge to marinate no less than 20 minutes and no more than 2 hours.
  • Place a non-stick frying pan over a medium heat and add the salmon fillets skin side down. Keep the remaining marinade in the bowl. Cook for a few minutes and then add the remaining marinade over the fish. 
  • Turn the salmon and continue cooking until done to your liking. Brush the salmon with the marinade in the pan throughout the cooking process.
  • Serve on homemade fried rice.

Homemade Fried Rice

  • Cook rice according to packet instructions. 
  • In a non-stick pan, heat the sesame oil and add the remaining ingredients. Cook stirring until the vegetables have softened. Add the rice and stir to combine.

Breakfasts

Vege & Vegan

Mains

Desserts

Soups

High Protein

Snacks & Treats

Drinks & Smoothies

Breakfasts

Vege & Vegan

Mains

Drinks & Smoothies

Soups

High Protein

Snacks & Treats

Desserts