Makes 8 to 12 servings
When cut into bars, this moist gingerbread makes handy portable snacks (wrap them individually and store in the freezer). You can also turn it into one long loaf and dress it up with a lemon drizzle and crystallized ginger.
Heat the oven to 350° F. Grease the sides of an 8x8x2-inch square baking pan with canola oil or nonstick cooking spray and line the base and two sides with a sheet of parchment paper.
Combine the flour mix ingredients in a bowl and stir with a whisk to smooth out any clumps.
In a separate bowl, combine the oil, molasses, milk and eggs, and whisk until smooth. Pour over the dry ingredients and mix well. Transfer the batter to the pan and spread out evenly. Bake for 25 minutes, until the gingerbread is a shiny brown and just starts to pull away from the sides of the pan. Cool in the pan for 10 minutes, then loosen the unlined sides with a knife tip and turn out onto a wire rack. Peel off the paper and let cool completely right side up. If not using the optional frosting, cut in half and slice each half into 6 bars.
If frosting the gingerbread, beat the confectioners’ sugar with the lemon juice to make a slightly runny mixture that will just pour off a spoon. (Add more lemon juice or confectioners’ sugar if needed to get the right consistency.) Cut the gingerbread in half, trim the outside edges, and line up the two halves end to end. Drizzle the frosting in random stripes across the top. Arrange the candied ginger down the center, and let the frosting set before slicing.
Cook’s tip: The lemon frosting tends to vanish into the gingerbread if it’s applied after a day or two, so it’s best to frost the loaf shortly before serving it.
Recipe © copyright 2012/13 by Jacqueline Mallorca
The author of more than a dozen cookbooks, Food Editor Jackie Mallorca’s latest titles include The Wheat-Free Cook and Gluten-Free Italian.
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