This Gluten Free Ginger Loaf is absolutely delicious.
It has a soft moist texture with a light zing of Ginger to make your taste buds dance.
To intensify the Ginger flavour of this Ginger Loaf, you could chop up Crystallised Ginger and add to the dry ingredients.
Ginger is excellent for relieving Digestive problems such as Nausea, Loss of Appetite, Motion Sickness, Morning Sickness, and Travel Sickness.
Ginger also keeps you warm so it is excellent to eat or drink in the Winter Months.
You can eat Ginger Raw (Fresh), Powdered, Dried as a Spice, Juice and Tea.
I can remember as a Child I always got car sick. Mum insisted that flat Lemonade or Gingerale was the fool-proof remedy. Flat Lemonade was made by stirring all the fizz out with a spoon, causing us kids to moan. We loved the fizz bubbling up and tickling our noses.
If you happen to be lucky enough to go on a Fishing Trip, I bet there’s a packet or two of Gingernut Biscuits stowed away in a cupboard somewhere. Waiting to be opened for a queasy passenger.
Zingy Ginger Loaf
- 100g Butter
- 1/3 cup Honey
- 2 Eggs
- 2/3 cup Buttermilk, to make if you don’t have, 2/3 cup of Milk, add 1 tablespoon of Lemon Juice to Milk, stir, let stand for 5 minutes.
- 1 teaspoon Ground Cinnamon
- 1 teaspoon Ground Cloves
- 2 teaspoons Ground Ginger
- 1 cup Gluten Free Flour
- 1 teaspoon Baking Soda
Preheat Oven to 180ºC.
Line a 24cm x 14cm Loaf Tin with Baking Paper.
In a medium sized Bowl soften the Butter, add Honey and mix until mixture is nice and creamy.
Beat in Eggs one at a time.
Add all the dry ingredients and the Buttermilk, mix well to combine. I use a whisk, this helps to reduce any lumps.
Pour into your prepared Loaf Tin smoothing out evenly.
Bake for about 45 minutes, cool in Tin before removing.
Serve sliced with a Cuppa or warm slightly for a lovely Dessert with Greek Yoghurt.