Sticky Carrot Gingerbread
 
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Ingredients
  • Sticky Carrot Gingerbread Recipe
  • ½ cup molasses or dark treacle (50g)
  • ½ cup honey or maple syrup) (50g)
  • 1 large grated carrot (80g)
  • 1 tbsp apple cider vinegar (15g)
  • 2 tbsp light olive oil or melted coconut oil (40g)
  • 1 medium egg, beaten.
  • ½ cup of milk (0r less if the mixture is wet enough)
  • 1 slightly heaped cup whole wheat flour ( or spelt flour) (120g)
  • 1 tsp baking powder
  • ¼ tsp salt
  • 1½ tsp powdered ginger
  • 1½ tsp cinnamon
  • ¼ soft brown sugar (45g)
  • ½ cup raisins or chopped walnuts (optional)
Instructions
  1. Method
  2. Warm the treacle and honey together gently in a heatproof bowl over simmering water.
  3. In another bowl beat the egg, and add the olive oil, whisking it into a light frothy mixture.
  4. Whisk together the runny honey and treacle with the egg and oil.
  5. Sift the flour, baking powder and spices into the wet mixture, stirring as you go to bring everything together.
  6. Stir in the soft brown sugar, grated carrot,raisins or chopped walnuts, salt and cider vinegar.
  7. Now add the milk , a little at a time until the mixture is a soft gooey batter.
  8. Pour the mixture into a lined shallow tin, mine was a 30 cm x 10 ccm loaf tin. You want the mixture to cover the bottom of the tin and be about 5 cm thick as it will rise.
Recipe by Whole Food Home at http://wholefoodhome.com/sticky-carrot-gingerbread/