In any event, and not to digress too much, that was the turning point in my life that led me to study naturopathy. Although, I was told by my MD’s to avoid spices, ginger was my ally. Ginger has been a popular culinary spice and medicinal herb around the world for centuries, especially in Asia, India and the Middle East. It is used regularly to treat indigestion, gas and bloating, nausea, diarrhea, and irritable bowel syndrome. In fact, early references to ginger bread to treat an upset stomach has been documented from the 15th century in Sweden. Thereby this recipe….
1/2 cup light brown sugar
6 tablespoons vegan butter (Earth Balance)
1/2 cup molasses
7 tablespoons coconut milk
1 egg, beaten
1 cup Gluten Free oat flour
1/2 cup tapioca flour
1/2 cup sweet rice flour
pinch of salt
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon baking powder
1/4 cup crystallized ginger (optional)
- Preheat the oven to 325F. Lightly grease and line a 13 x 4 x 4 inch loaf pan. Place the sugar, butter, and molasses in a sauce pan and heat gently until melted and blended, stirring occasionally.
- Remove the pan from the heat, let cool slightly, then mix in the coconut milk and egg.
- Mix the flours, salt, spices and baking powder in a large bowl.
- Make a well in the center, pour in the liquid mixture and beat well.
- Add crystalized ginger and mix into the batter, if you desire a more pronounced ginger taste.
- Pour the mixture into the prepared pan and bake for 40 minutes, or until firm to the touch and lightly browned.
- Allow to cool in the pan for a few minutes, then turn out onto a wire rack to cool completely. Store in an airtight container or wrap in foil.