G is for... Gingerbread

I've baked from the beautiful Peyton and Byrne book before and when I was looking for a gingerbread recipe I found their 'Ginger and Black Treacle Bread' which didn't have loads of sugar or lots of butter so I thought I would give it a try. I've changed the recipe a bit and made it gluten-free.

Ingredients
125ml sunflower oil
100g soft brown sugar
175ml black treacle
50g fresh ginger, peeled and very finely chopped
1 tsp bicarbonate of soda
200g gluten-flour plain flour (or normal if you can)
¼ tsp salt
¼ tsp ground ginger
½ tsp ground cinnamon
3 eggs, beaten


Method
(1) Measure oil, sugar and treacle into a large bowl. Add the finely chopped ginger and whisk it all together.

(2) In a jug add the bicarbonate of soda to 50ml boiling water. Mix until it fizzes and then add to the treacle mix.

(3) In a separate bowl mix together the flour, salt and spices. Add half of it to the treacle, mix until combined and then add the rest. Make sure it is well mixed and there aren't any lumps of flour.

(4) Finally, whisk in the eggs until just mixed (do not over mix).

(5) Preheat your oven to 170°C/gas 3 and grease and line a 1-litre loaf tin. Pour the mixture into the tin and bake in the middle of the oven for 45-55 minutes until a skewer comes out clean.

(6) Leave to cool in the tin for about 5 minutes before turning out onto a wire rack. After it is cooled cut into slices (mine made 13) and lay on the wire rack again to cool completely.

Verdict
Delicious! Just the right level of gingeryness and sweetness, plus using oil instead of butter makes it lovely and moist. A success!