Ginger and Maple Syrup Spelt Loaf by BakingBright

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BakingBright.Com

Ginger and Maple Syrup Spelt Loaf

(butter free, reduced refined sugar, can be dairy free)

I like bread and I like dessert. I’m also a bit health conscience. So I made this ginger and maple syrup spelt loaf to cater for these three needs.
I use a lot of wholemeal flour and came across spelt flour in my local supermarket and thought I’d give it a go. Spelt flour is full of nutrients which include magnesium, vitamin B2 and copper and because spelt is highly water soluble all the nutrients are easily absorbed into the body.
Also, although spelt isn’t gluten free, it does have a very low gluten content and is high in fibre, so it’s a bit kinder to your belly.
Spelt = Great.

(Oh and it tastes good!)

 

 

Ingredients For Ginger And Maple Syrup Spelt Loaf

  • 280g spelt flour
  • 1 1/2 tsp baking powder
  • 1 1/2 tbsp ground ginger
  • 90g vegetable oil
  • 30g soft light brown sugar
  • 20g caster sugar
  • 150g maple syrup (+2 tbsp for drizzling)
  • 2 medium eggs (beaten)
  • 120ml whole milk (or soy/almond/rice to make dairy free)
  • 75g roughly chopped nuts (optional) I used pecans, walnuts would work too!

Loaf tin lined and greased

Pre heat oven to 170oC

1) In a medium bowl combine the flour, baking powder and ground ginger and mix well. Set aside.

2) In a large bowl whisk together the oil, both sugars and maple syrup for at least 2 mins. Once done, pop in your (already slightly beaten) eggs and whisk again.

3) Pour half the flour mixture into the large bowl with about half the milk and fold together with a wooden spoon. Be careful not to overmix. Once done, do the same again with the remaining flour and milk as well as about 50g of the roughly chopped nuts.

4) Pour the mixture into the prepared loaf tin and give it a bit of a wiggle to disperse any air bubbles (click here and go to number 8 for more tips on an even rise!) Then sprinkle the remaining nuts onto the top of the loaf and pop on the middle shelf of the preheated oven for about 35-40 mins. It’s done when a skewer inserted comes out clean and it is slightly browning ontop. If it’s browning quickly, pop a bit of foil over the top of the loaf after about 20 mins.

5) Once it’s out of the oven allow it to cool in the tin and drizzle with the remaining maple syrup. Once cooled transfer to a wire rack to cool completely.

I love mine toasted slightly with a little butter and a cup of tea. Enjoy! Xx