Allergy-Friendly Gingerbread

10 Reviews
100% would make this recipe again

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

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Preparation : 15 min Cooking : 35 min Standing : 45 min Cooking Dish : 9x9 inch (23x23 cm)
270 calories/serving


vegetable oil spray
2 servings Egg Replacer
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 cup Unsweetened Applesauce 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.


  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

per 1 serving (60 g)


% Daily Value




12 g

19 %

Saturated 1.1 g
+ Trans 0.2 g

6 %


0 mg


200 mg

8 %


39 g

13 %


3 g

12 %


14 g

Net Carbs

36 g


3 g

Vitamin A

0 %

Vitamin C

3 %


4 %


9 %


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


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1 ½
Fruits 0
Fats 2
Other Foods 1

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10 Reviews (6 with rating only) 100% would make this recipe again
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My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

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october 20, 2021 | I would make this recipe again

This recipe was surprsingly easy and very tasty! At first I was concerned because my egg replacer (flax/water combo) didn't seem to "gel" even after 10-15 minutes, but it didn't seem to make a difference. Perhaps my bread just turned out a little more dense than others but I still thought it was great! I may use more ginger next time as this tastes a little bit like spice cake at first and then has a ginger aftertaste. I would prefer more of a gingery flavor.

Useful 1
july 13, 2021 | I would make this recipe again

Really good

Useful 0
march 02, 2014 | I would make this recipe again

I had the same problem with the egg replacer. Then I tried with HOT water on fresly grinded flexseeds and it worked.

Useful 0

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