Allergy-Friendly Gingerbread

Allergy-Friendly Gingerbread

A very good dessert, made with no gluten, no lactose, and no eggs.

9 servings
Preparation 15 min
Cooking 35 min

Standing 45 min

250 calories per serving 
Cooking dish: 9x9 inch (23x23 cm)


Ingredients

  vegetable oil spray    
2 servings Egg Replacer (Recipe)    
1/4 cup canola oil   65 mL
1/2 cup maple syrup   125 mL
1/2 tsp vanilla extract   2.5 mL
1 1/2 cup brown rice flour   240 g
1/4 tsp salt   1 g
1 tsp baking soda   3 g
1 tsp cream of tartar   3 g
1/2 tbsp arrowroot   4 g
2 tsp ground ginger   4 g
1/2 tbsp ground cinnamon   5 g
1 pinch nutmeg, grated    
1/2 tsp allspice powder   2 g
1 serving Unsweetened Applesauce (Recipe)   250 mL
1/2 cup walnuts, chopped   50 g

Before you start

A hand-held or stand mixer will make things easier for this recipe.

Method

  1. Preheat the oven to 175°C/350°F. Spray a 9x9 inch baking dish with a vegetable oil spray.
  2. Prepare the Egg Replacer, then set aside.
  3. In a large bowl, combine the oil and syrup using a mixer for about 2 min until thoroughly blended. Add the Egg Replacer, about 1/3 cup at a time beating well after each addition. Add the vanilla then set aside.
  4. Sift together the dry ingredients (except the nuts) in a second bowl. Add some of the dry ingredients to the bowl with the wet ingredients, a little at a time, blending well. Alternate with the Unsweetened Applesauce, about 1/4 cup at a time, blending well after each addition. Fold in the nuts at the end of the process using a spatula.
  5. Transfer the batter to the prepared baking dish and bake in the middle of the oven for about 35 min, or until the gingerbread is done. Check for doneness with a toothpick or knife to see if the gingerbread is cooked through.
  6. Pull the baking dish out of the oven and let stand at least 15 min before removing the gingerbread from the dish. After removing the gingerbread, let it cool on a wire rack at least an additional 30 min before serving.

Nutrition Facts Table

Nutrition Facts

per 1 serving (110g)

Amount

% DV*

* DV = Daily Value

Calories

250

Fat

10 g

16 %

Saturated 1 g
+ Trans 0.2 g

5 %

Cholesterol

0 mg

Sodium

200 mg

8 %

Carbohydrate

39 g

13 %

Fibre

3 g

12 %

Sugars

14 g

Protein

3 g

Vitamin A

0 %

Vitamin C

2 %

Calcium

4 %

Iron

8 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: ¼ serving
Grain Products: serving
Milk and Alternatives: 0 serving
Meat and Alternatives: ¼ serving

More info

Claims

Free :
Cholesterol, Trans Fat
Low :
Saturated Fat
Source of :
Copper, Fibre, Folacin, Iron, Niacin, Omega-3, Omega-6, Pantothenic Acid, Phosphorus, Vitamin B1, Vitamin B6, Vitamin E, Vitamin K, Zinc
Good source of :
Magnesium, Vitamin B2
Excellent source of :
Manganese
Diet-related health claims :
Heart-healthy

More info


This recipe is in the following categories: Desserts | Halal | Heart-healthy | Kosher | Low Cholesterol | Low Saturated Fat | Source of Omega-3 | Vegan | Vegetarian | Bake | Christmas


Egg Replacer

Egg Replacer

This mixture works as well as eggs to bind patties and meat loaves, and can also be used in cookies and cakes. However it will not leaven like eggs for sponge cakes or soufflés. One serving corresponds to one egg.

2 servings
Preparation 5 min
Standing 5 min

50 calories per serving 


Ingredients

2 tbsp flax seeds, ground   20 g
2/3 cup water   170 mL

Method

Grind the flax seeds, then place them into a bowl or cup. Stir in the water, then let the mixture stand 5 min to allow it to gel.

Nutrition Facts Table

Nutrition Facts

per 1 serving (100g)

Amount

% DV*

* DV = Daily Value

Calories

50

Fat

4 g

6 %

Saturated 0.4 g
+ Trans 0 g

2 %

Cholesterol

0 mg

Sodium

4 mg

0 %

Carbohydrate

3 g

1 %

Fibre

3 g

11 %

Sugars

0 g

Protein

2 g

Vitamin A

0 %

Vitamin C

0 %

Calcium

4 %

Iron

4 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: 0 serving
Grain Products: 0 serving
Milk and Alternatives: 0 serving
Meat and Alternatives: ¼ serving

More info

Claims

Free :
Added Sugar
Source of :
Copper, Fibre, Folacin, Vitamin B6
Good source of :
Magnesium
Excellent source of :
Manganese

More info


This recipe is in the following categories: Halal | Kosher | Vegan | Vegetarian


Unsweetened Applesauce

Unsweetened Applesauce

The colour of the applesauce varies greatly with the apple type.

4 servings (4 cups)
Preparation 5 min
Cooking 15 min

130 calories per serving 


Ingredients

6 apples   1.1 kg
1 cup water, approximately   250 mL

Before you start

A food mill will be very useful to purée the apples, without having to peel them first.

Method

  1. Cut the apples into quarters without peeling them. Put them in a saucepan.
  2. Pour about 1-2 cm of water in the bottom of the saucepan, cover and cook over low heat about 10 min, until the apples are softened completely.
  3. Purée the apples using a food mill. Let the purée cool down and serve cold or at room temperature.

Remarks

The applesauce keeps up to 10 days in the refrigerator or up to 4 months in the freezer.

Nutrition Facts Table

Nutrition Facts

per 1 serving (240g)

Amount

% DV*

* DV = Daily Value

Calories

130

Fat

0.4 g

1 %

Saturated 0.1 g
+ Trans 0 g

0 %

Cholesterol

0 mg

Sodium

2 mg

0 %

Carbohydrate

33 g

11 %

Fibre

5 g

18 %

Sugars

25 g

Protein

1 g

Vitamin A

2 %

Vitamin C

20 %

Calcium

2 %

Iron

2 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: serving
Grain Products: 0 serving
Milk and Alternatives: 0 serving
Meat and Alternatives: 0 serving

More info

Claims

Free :
Added Sugar, Cholesterol, Fat, Saturated Fat, Sodium, Trans Fat
Source of :
Potassium, Vitamin B6, Vitamin C, Vitamin K
Good source of :
Fibre
Diet-related health claims :
Artery-healthy, Heart-healthy

More info


This recipe is in the following categories: Fruits | Desserts | Snacks | Artery-healthy | Halal | Heart-healthy | High Fibre | Kosher | Low Cholesterol | Low Fat | Low Saturated Fat | Low Sodium | Vegan | Vegetarian

You may like :

Go to the blog >>

Newsletter

Get nutrition advice and cooking tips delivered for free in your mail box every week!