Perfect for afternoon tea or with cheese. Gluten and refined sugar free. The psyllium husk acts as a stabiliser as the mixture is quite wet. If you don't have it just add a ¼ more flour. I used brown rice flour.
2 c gluten free flour
3 tsp psyllium husk
1½ c coconut sugar
2 tsp baking powder
1 tsp baking soda
2 tbsp ground ginger
1 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground mixed spice
½ tsp sea salt
340 g molasses
210 g rice bran oil
2 large free range eggs
1 c buttermilk
¼ c water
50 g pine nuts
1 tbsp coconut sugar
1 tsp ground ginger
¼ c water
2 tsp white chia seeds
Preheat oven to 160 degrees and line a large loaf tin.
In a large bowl combine flour, psyllium, sugar spices and salt.
In a small saucepan gently melt the molasses and oil together. You don't want to to boil, just combine.
Combine the egg and buttermilk.
Add both sets of liquid to the dry mix and stir together.
Pour batter into loaf tin and sprinkle over pine nuts.
Bake for 55-60 minutes or until a skewer comes out clean.
For the syrup combine the sugar, ginger and water in a small saucepan and gently heat until the sugar has dissolved. Bring to the boil and reduce to a thick syrup. Keep and eye on it.
Once the loaf comes out of the oven, drizzle over the syrup and sprinkle salt and chia seeds.