Key Benefits of This Recipe
- Nutrient-Rich and Allergen-Friendly: The use of raw banana flour adds resistant starch, which helps regulate blood sugar levels and supports gut health. Additionally, being vegan, gluten-free, and grain-free, this loaf caters to a variety of dietary needs, making it an inclusive and nutritious option.
- Digestive Health: The recipe uses flaxseed and coconut milk, both rich in fiber, promoting a healthy digestive system.
- Anti-Inflammatory Properties: Ingredients like ginger, cinnamon, and cardamom provide anti-inflammatory benefits, helping to reduce inflammation in the body.
Ingredients:
- Flax Seed Powder: 15g
- Warm Water: 6 tbsp
- Raw Banana Flour: 130g
- Potato Starch: 65g
- Tapioca Flour: 30g
- Baking Soda: 10g
- Xanthan Gum: 2g
- Ginger Powder: 2g
- Cinnamon Powder: 2g
- Cardamom Powder: 1.5g
- Salt: 1/4 tsp
- Powdered Sugar: 85g
- Yoghurt: 60g
- Oil: 90g
- Coconut Milk: 150g
- Crystallized Ginger: 50g, chopped
Notes:
Please note that Weights (in grams) are often more precise for baking.
Method:
- Prepare Flax Gel: Mix the flaxseed powder with warm water and let it sit for 10 minutes to thicken.
- Prepare the Pan: Grease and line an 8×4” loaf pan with parchment paper, ensuring there is an overhang for easy removal. Set aside.
- Dry Ingredients: Sift together the raw banana flour, potato starch, tapioca flour, baking soda, xanthan gum, ginger powder, cinnamon powder, cardamom powder, salt, and powdered sugar in a bowl.
- Wet Ingredients: In another bowl, combine oil, yoghurt, flax gel, and coconut milk. Whisk for 3 minutes.
- Combine: Add the sifted dry ingredients and chopped crystallized ginger to the wet mixture. Gently fold with a spatula until just combined.
- Rest: Cover the batter and let it rest for 10 minutes.
- Bake: Preheat the oven to 180°C (356°F). Transfer the batter into the prepared loaf pan and smooth the top with a spatula. Gently tap the pan to settle the batter. Sprinkle extra chopped crystallized ginger on top and lightly press with a spatula.
- Cooking Time: Bake in the center rack for 50 minutes or until a toothpick inserted in the center comes out clean.
- Cooling: Allow the loaf to cool in the pan on a wire rack for 30 minutes. Use the parchment paper overhang to lift the loaf out and cool on the rack for another 60 minutes, covering it with a cloth napkin.
- Enjoy your freshly baked, rich, and flavorful Spice Tea Loaf!
Approximate Weight: 650g
Shelf Life: 3-5 days at room temperature, 7-10 days refrigerated.
Storage Tips:
- Store in an airtight container.
- Refrigerate at 4°C (39°F) or below.
- Freeze for up to 2-3 months, wrapped individually in plastic wrap or foil, then bagged.
Reheating:
- Microwave: Wrap the loaf in a microwave-safe paper towel and heat on high for 20 seconds. Repeat if necessary.
For the best experience, enjoy it fresh. Let’s continue this delightful gluten-free baking journey together!
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