I was trying to meditate one evening, but my monkey mind kept wandering off & I found myself thinking about trialing a fruity loaf spiked with ginger. The next morning, my daughter got up & said “I dreamed about trying to make a ginger fruit cake!” That was it. Game on! This simple little loaf is quick to make, satisfyingly spicy & delicious when eaten warm & fresh.
My mother used to keep all her tried & true recipes in a big blue ring-binder, which she typed out on her old typewriter. I’m lucky enough to have inherited the collection – though none of it is gluten free or plant-based! – and I was intrigued to see a fruit cake recipe using a tin of crushed pineapple. So that’s the secret ingredient in here, adding a fruity, sweet, moist element.
½ cup rice milk (or milk of choice)
2 tsp apple cider vinegar or white vinegar
1 ¾ cups all purpose gluten free flour blend
2 tsp baking powder (gluten free)
½ cup coconut sugar
2 tsp ground ginger
1 tsp cinnamon
1 x 227g tin of crushed pineapple, juice and all (or about ¾ cup)
1 cup sultanas *
¼ cup olive oil (or melted coconut oil)
a little extra oil for greasing
* Or use raisins or a combo of dried fruit. The photos here involve sultanas, cranberries, goji berries & finely chopped dried apricot
Preheat the oven to 175C. Grab a loaf tin – mine is smallish and silicon, measuring 10 x 22cms – and grease it lightly.
Add the vinegar to the (rice) milk and set aside while you prepare the other ingredients.
In a mixing bowl, combine all the dry ingredients. Then add the wet ingredients: oil, pineapple, sultanas and the vinegared milk, mixing well.
Pour into the prepared loaf tin.
Bake for 50-60 minutes on the middle rack of the oven, until golden (poke in a clean knife or skewer to check if it’s cooked) Leave to cool in the loaf tin for 10 minutes or so before transferring to a rack to cool.
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