Guilt-free Gingerbread - JFI Flour

Guilt-free Gingerbread - JFI Flour

Slices of Gingerbread still warm from the oven

When Santhi announced flour as the theme for JFI, I thought it would be very easy. I have a stock of flours in my pantry at all times. Mainly:

Wheat flour

Gram flour

Rice flour

Millet flour

But it wasn’t easy at all deciding what to make. Chapatis, Parathas, dosas were too ‘everydayish’ for this wonderful event. Then were the list of fried snacks like murukku, tenkuzhal, ribbon pakoda etc, which I must admit, I avoid making. Ofcourse if mom or my aunts make for me, I love to munch on them!

I thought of baking something then for the event. There are some excellent vegan, fat-free recipes for a healthy living at the PCRM website. Their baking projects are amazingly easy and all that with minimal use of oil. In this case no oil or fat.

Simple wheat flour and semolina is spiked with the bold flavours of ginger, cloves, cinnamon and nutmeg, sweetened with a mix of sugar and jaggery, fortified with dates and raisins. This bread or cake, if i may call it that, is a breeze to bake and a joy to serve, because it is absolutely guilt-free. It all health and yet full of taste.

Guilt-free Gingerbread - JFI Flour

The original recipe from PCRM is here. You must check out their vegan food plan for 15 days, with a complete menu and recipes.

Ginger is supposed to a pain-fighting food and this recipe was originally published in the book Foods that fight pain by Dr.Neal Barnard.

Guilt-free Gingerbread - JFI Flour
Guilt-free Gingerbread - JFI FlourSlices of Gingerbread still warm from the oven When Santhi announced flour as the theme for JFI, I thought it would be very easy. I have a stock of flours in my pantry at all times. Mainly: Wheat flour Gram flour

Summary

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    Ingredients

    Whole wheat flour  1/2
    cups 1
    Semolina (rava)
    1/2 cup
    Sugar  
    3(T)
    Grated jaggery  
    3(T)
    Zero cook and bake* (this is the Splenda equivalent available in India -manf. by Alembic) 
    3(T)
    Pitted, chopped dates 
    handful
    Raisins 
    handful
    Grated fresh ginger root  
    1(generous T)
    Grated nutmeg
    1/2 tsp
    Cinnamon powder
    1 tsp
    Clove powder
    1/4 tsp
    Salt
    Pinch
    Water
    1 3/4 cups
    Baking soda
    1 tsp
    Baking powder
    1 tsp

    Steps

    1. Combine the raisins, dates, sugar, salt, spices, and water in a large saucepan, and bring to a boil. Boil for 2 minutes, then remove from heat and cool completely **(This is important).
    2. Once thoroughly cool, preheat oven to 350°F / 175 C. Stir the flours, baking soda, and baking powder together.
    3. Add to the cooled fruit mixture and stir to mix. Spread into a 9- x 9-inch pan lined with non-stick foil bake for 30 minutes, or until a tester comes out clean.
    4. Makes a 9 X9 inch cake. Cut into thin slices and save in an air-tight container.
      Guilt-free Gingerbread - JFI Flour

    Notes:

    I have always loved the taste of ginger, be in in tea, or ginger cookies or the ginger snaps. I would always wonder how ginger-bread would taste as it was something that I'd never eaten. After baking this one, I am sure, I will bake this quite frequently. Probably will go a little light on spices or focus on just one spice apart from ginger. The flavour of nutmeg was most pronounced other than the main taste of ginger. There's a load of gingery spicy taste in each bite and for the people who are not great lovers of spice-this may seem a bit of an overload on your taste-buds. But for me- I loved it and so did the hubby!.

    This one ain't for the weak-hearted !.

    So here goes my heartfelt entry for Santhi's JFI-Flour.

    *Zero cook and bake

    P.S.

    When it comes to fat-free baking, I'm sure there'll be very few that can come close to this one! For Zero fats, it's a 100/100 for taste.

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