Rosanna's Kitchen

ginger

Orange Walnut Ginger Loaf

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This recipe for orange walnut ginger loaf first appeared over on Savour.ie

orange walnut ginger loaf
Orange Walnut Ginger Loaf

In typical Irish fashion, the summer arrived with bursts of glorious weather, alternating with the usual showers! This Orange, Walnut and Ginger loaf can help to brighten up even the dullest of days.

This orange walnut ginger loaf cake is gluten free, dairy free and free from refined sugars, relying simply on the juicy oranges and a couple of tablespoons of Maple Syrup to give it it’s sweetness.

orange walnut ginger loaf2

A little trick I’ve picked up along the way is to replace some of the eggs in a recipe with chia seeds. These little babies are full of Omega-3 fats as are the walnuts. I know I’d rather eat this cake than pop some pills to get my daily dose!

If you can’t get your hands on the milled chia that this recipe calls for, you can use a blender (or a coffee grinder) to mill the whole seeds. A bag of these seeds may seem pricey initially but they are well worth it, a bag should last you months, even if you pop them in everything as I do. They are a great addition to smoothies, porridge, even soups and stews if you want a thickening agent that’s coeliac/gluten free friendly.

This loaf uses a favourite flour mix of mine, almond and coconut flours together are a great gluten free option. It results in a denser, heavier texture than you’d get with a wheat flour cake but it’s a perfect option to have with your morning cuppa. Store in an airtight container for up to 4 days. Can be frozen in slices and defrosted when needed.

orange walnut ginger loaf1

Ingredients for Orange Walnut Ginger Loaf

2 Oranges
2 Tbsp Milled Chia Seeds
3 Medium Eggs
1 Level Tbsp Finely Chopped Ginger
2 Tbsp Maple Syrup
1 Heaped Tsp Gluten Free Baking Powder
½ Cup Almond Flour
¼ Cup Coconut Flour
1 Cup Walnuts, Roughly Chopped

Method

1. Preheat your oven to 170C (fan), grease and line a 1lb loaf tin.

2. Firstly peel your oranges and using a blender or a food processor whizz up the whole peeled fruit. You should have about 200ml of liquid, add your milled chia seeds to this and leave aside. The chia will suck up all the liquid and leave you with a gloopy mix, a perfect egg substitute.

3. Using a food mixer (or by hand if you’re feeling strong!) beat your eggs until they are frothy and airy. Add the rest of the wet ingredients to the mix – the orange/chia mix, the maple syrup, the chopped ginger and mix until they are well combined.

4. Add the flour, both coconut and almond and the baking powder. Mix thoroughly.

5. Now fold in the chopped walnuts and pour your mix into the prepared tin.

6. Pop in the oven for about 1 hour, until the top is springy to the touch. You can check that it’s done using a metal skewer, it should come out clean. Once done, remove from the oven and leave to cool in the tin before serving with a cup of your favourite brew!

Pear and Ginger Flapjacks

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pear and ginger flapjacks
Pear and Ginger Flapjacks

Flapjacks are a classic and one of those things you can pretty much throw together without too much concern for the exact measurements, they tend to work out ok whatever you throw into them. My kind of recipe! The flavour combinations are endless and I love these ones with pear and ginger. Try apple and cinnamon, rhubarb and strawberry or banana and blueberry as an alternative. Or go mad altogether and add chocolate chips and chopped hazelnuts.

pear and ginger flapjacks
Try these Pear and Ginger Flapjacks on the go!

These Pear and Ginger flapjacks are full of goodness, most of the sweetness comes from fruit with just 2 tablespoons of maple syrup added. Almond butter and banana take the place of butter and keep the nice and moist. With an extra nutritional boost from the addition of chia seeds you can stuff your face with these babies and feel virtuous at the same time.

These make a great snack on the go or a quick breakfast and can he frozen individually wrapped. Gluten and dairy free, they are also low in sugar but full of protein and will keep you satisfied for a few hours.

pear and ginger flapjacks

Ingredients for Pear and Ginger Flapjacks

250g Oats
2 Tbsp Chia Seeds
1 Medium Ripe Banana, mashed
3 Medium Ripe Pears, mashed
2 Inch Piece Fresh Ginger, finely grated
2 Tbsp Maple Syrup
2 Tbsp Almond Butter
2 Tbsp Coconut Oil

Method

Preheat your oven to 160C (fan). Grease and line an 8*8in baking tray with baking paper.

Add the oats and chia seeds to a mixing bowl. In a small saucepan, gently melt the coconut oil and almond butter over a low heat (or microwave for 30-60 seconds) and stir until they are combined, also adding the maple syrup.

Pour this mixture over the oats and chia seeds and give a quick stir to coat the dry ingredients.

Add the mashed banana, pear and ginger to the same mixing bowl and give it all a good mix until everything is evenly distributed. The mixture should be wet and stick together when pressed.

Pop the mixture into the baking tray, pressing down to ensure it’s tightly packed and even. Place in the oven and back for 50-60 minutes, it should have turned golden on the top.

Leave to cool in the tin and then cut into squares and enjoy!

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