Lemon Ginger Loaf
Happy February! What a time to embrace these beautiful winter months with getting cozy and creating some delicious baked goods. As a novice baker, I thought I would take a jab at something completely new. I haven’t adjusted or altered any existing recipes. I just went freehand! And call me crazy, but it worked. Woohoo!
The motivation for creating this loaf is due to my pet peeve of wasting food. A week ago, my partner and I made a recipe for ginger beef, and we only used a portion of the fresh ginger root. From experience, I knew if I didn’t use up the rest of the nub soon that it’ll go mouldy in the fridge! And with that, a new baked good was born. So next time you come across leftover ginger from your recipes, please consider whipping up this sweet treat.
1 1/2 cup gluten-free flour
1 tsp baking powder
A pinch of salt
1/2 cup melted butter
4 tsp lemon juice
1-2 tbsp grated ginger
A large egg
1 tsp vanilla extract
1/2 cup maple syrup
1/2 cup of walnuts pieces
1. Preheat the oven to 350 F
2. In a medium bowl, mix flour, baking powder, and salt.
3. In a small bowl, combine butter, lemon juice, egg, vanilla extract, and maple syrup.
4. Place wet ingredients into the dry ingredients, blend, then add ginger.
5. Grease the sides of the loaf pan(8” x 4”), and pour ingredients into the pan.
6. Sprinkle walnut pieces on top of batter.
7. Place in the oven for 35-40 minutes.
8. Wait to cool, cut up in 1-inch slices, serve and enjoy!
Makes: 6 servings
You may notice that the loaf doesn’t rise as much as a typical loaf. Fear not, it will be a fully baked loaf! I promise I’ll work on my rising technique the next time I recreate it. My taste testers describe it as a flavourful loaf that’s moist and pairs well with a morning coffee. It is a bit on the crumbly side, so fair warning. I suggest trying it topped with a few spoonfuls of Greek yogurt, which will give it a creamy topping packed either protein!
And there you have it, folks! A tasty treat for your morning or afternoon tea.
Until next time!