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Ingredients
| pecans (chopped): 1/2 cup (finely) |
| agave nectar: 1/2 cup |
| canola oil - for salads, woks and light frying: 1/4 cup |
| vanilla extract: 1 tsp |
| egg substitute: 1/2 cup |
| brown rice flour: 1 1/2 cups |
| salt: 1/2 tsp |
| unsweetened applesauce: 1 cup |
| baking powder: 1 tsp |
| baking soda: 1 tsp |
| ground ginger: 2 tsp |
| ground cinnamon: 1 1/2 tsp |
| ground nutmeg: 1/4 tsp |
| ground cloves: 1/8 tsp |
| orange peel: 1/2 tsp |
Gingerbread
User rating:
-
Prep Time
15 min -
Cook Time
25 min -
Servings
9 serving(s)
Tags
In a large mixing bowl combine the agave nectar and oil. Beat on high speed until thoroughly blended. Add in the egg replacer half at a time. Be sure to be well between the halves.
Add in the orange rind and vanilla and continue to blend together. Set aside. Meanwhile, preheat the oven to 350°, and spray a 9x9” square pan with a non stick spray.
Sift together the dry ingredients and add the nuts. Add some of the dry ingredients to the wet ingredients, a little at a time. Blending well.
Add in ¼ cup of the applesauce, blend, then add in more flour. Continue this process until you have added all of the ingredients.
Pour the batter into the prepared pan and bake for 20-25 minutes, or until done.
Check for doneness by inserting a toothpick, or touching lightly on the center. Freezes well.