FOODLOVER magazine

Recipes

Sweet Potato Gingerbreads  

Think of moist, dark gingerbread and you tend to think of masses of sugar, syrup and treacle. This healthier version cuts the sugar with naturally sweet, roasted sweet potato and malted barley is added instead of syrup. 

 Sweet potato Gingerbread

MAKES 10   

  • 350g sweet potatoes, scrubbed  
  • 100g soya margarine  
  • 150g light muscovado sugar  
  • 75g barley malt extract  
  • 125ml unsweetened almond milk  
  • 2 eggs, beaten  
  • 100g medium oatmeal  
  • 110g white spelt flour  
  • 2 tsp ground ginger  
  • 1 tsp ground mixed spice  
  • Half tsp ground turmeric  
  • 1 tsp bicarbonate of soda  
  • 2 tbsp porridge oats, to decorate   
  1. Preheat the oven to 180C/gas 4. Prick the sweet potatoes with a fork, place onto a baking sheet and bake for 40–45 mins until soft when squeezed. Allow to cool, then cut into halves. Scoop the potato flesh out of the skins and mash on a plate using a fork.  
  2. Lightly brush 10 individual loaf tins or pans (5 x 10 x 3cm) with a little oil then line the base and two long sides of each with a piece of baking parchment. Stand the tins on a baking sheet.  
  3. Add the margarine, sugar, malt extract and milk to a medium-sized pan. Heat gently until the sugar has just dissolved then take off the heat and mix well. Mix in the eggs, followed by all the dry ingredients, with the exception of the porridge oats, until smooth.  
  4. Divide between the loaf tins, spread the tops level and sprinkle with the oats, if desired. Bake for 20–25 mins until well risen and a skewer comes out cleanly when inserted into one of the cakes.  
  5. Leave the cakes to cool in the tins for 10 mins, then loosen the edges, turn out and cool completely on a wire rack. Pack into a plastic container and eat within 3 days.  

Energy Balls & Power Bites by Sara Lewis, published by Lorenz Books 

NUTRITION NOTE:  

Barley malt extract is a thick treacle-like syrup that is a by-product of the brewing industry. It used to be given to children in the post-war years as a dietary supplement (it contains B vitamins) mixed with cod liver oil; now it is more commonly added to artisan breads for its flavour and natural sweetness. 

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West Country FOODLOVER is a print magazine and news based website offering a foodie’s guide of what’s hot across the South West. We inspire foodies with great seasonal recipes, competitions, news and events. The magazine, website and newsletter reach more than 128,000 foodies each issue.