Gingerbread  GF

  • 30g organic butter, melted

  • 200g very ripe bananas, (approx. 2 medium)

  • 2 tbsp of pure maple syrup

  • 3½ tbsp molasses (I use Meridian)

  • 2 tbsp of ground ginger

  • 2 tsp of ground cinnamon

  • 1 tsp of pure vanilla extract

  • 3 medium organic eggs (if vegan a flax/chia ‘egg’ can be substituted)

  • 1 pinch sea salt

  • 220g ground almonds

  • 25g ground flaxseed


1. Preheat oven to 170C (Fan 150C).

2. Melt the butter in a small saucepan and allow to cool slightly.

3. In a mixing bowl mash the bananas to a pulp with a fork or pop into a Nutri Bullet or similar for a smoother consistency. Add the maple syrup, molasses, melted butter, spices, vanilla, eggs and salt. Mix well with a whisk or wooden spoon.

4. Add the ground almonds, ground/whole flaxseed and mix well. 

5. Grease a bread tin (9″x5″ or 21 x 11 x 6.5cm) and line with baking parchment.

6. Pour the batter into the tin and bake for 1 hour 40 minutes at 170C/150C - a skewer inserted into the centre should come out dry. Cover the top with baking paper after an hour to stop the top from burning.

7. Remove from the oven and allow to cool a little. Serve warm with a little salted butter and a cup of herbal tea :-)