This Gingerbread is great for the whole family, a treat that can be eaten every day! It also freezes really well so you can keep it and eat it as you like.
Carrot & Walnut Gingerbread
Time 70 mins | Serves 6 – 8
- 2 1/2 cups grated Carrot (approx. 3 medium Carrots)
- 1 cup Walnuts
- 1 cup Almonds
- 1 cup Rolled Oats
- 1 tbs Ginger Powder
- 1 tbsp Molasses
- 2 tbsp Olive Oil (any oil is fine)
- 1 tsp Apple Cider Vinegar
- 1/3 cup Almond Milk (any plant based milk or water is fine)
- Egg Replacer (2 tbsp Flax mixed with 1/2 cup Water)
- 1/4 cup chopped Naked Ginger
- 1/3 cup chopped Walnuts
First preheat the oven to 180°C.
Start by grating the carrots and leave those to the side. Next take a food processor and add the nuts and oats and blend till fine. To the blended nuts add the Ginger powder and quickly blend again to combine. Now add the grated carrots into the mixture and blend again just for a few seconds. Add in the Molasses, Oil, Vinegar, Milk and the Egg Replacer and blend till smooth. Lastly add in the Naked Ginger and Chopped Walnuts and blend for a couple of seconds.
To bake, transfer the mixture to a lined loaf tin, if you like you can add some more Walnuts to the top of the Bread. Cook in the oven for 50 – 60 mins. Once cooled it can be sliced and kept in the freezer to enjoy at a later date, this Gingerbread also toasts very well in the toaster too.