Gluten Free, Low FODMAP, Vegan and Organic Orange Loaf Recipe
This tasty and healthy, gluten free cake recipe, uses 99% pure organic ingredients and is vegan friendly and low in FODMAPS too! This orange loaf is more along the lines of a dense sweet bread and is great spread with coconut oil, or fresh organic jam.
You will notice when baking with gluten-free flours that the texture of the cakes and breads are a little heavier, drier and more crumbly than when using traditional gluten based flours. This is something you quickly adapt to, especially if it means you still get to enjoy cake when on a low FODMAP diet.
Ingredients – all organic with the exception of the Rice Bran Oil
2.5 cups of a Gluten-Free Flour Blend – see here for some of my own organic gluten-free flour blend recipes
1/2 cup of Panella or Rapadura sugar ( you could also use coconut sugar)
1 tsp of Ginger Powder
1 tsp teaspoon of Cinnamon Powder
2 tsp of Baking Powder
1/2 tsp of Bi-Carb
1 tsp Xanthan Gum
the juice of half of one big orange
the zest of one small orange or half a big orange
2 tbsp of Maple Syrup
1-2 tbsp of Rice Bran Oil
3 tbsp of softened Raw Coconut Oil
1 tbsp of white vinegar or lemon juice
1 tsp of vanilla essence
1.5 cups or Almond Milk
Preheat Oven to 160 degrees
Sift together in a bowl all the dry ingredients, combining well. In a separate bowl thoroughly combine all the wet ingredients. Now in a mix-master or by hand gentle blend the wet and dry ingredients together. DO NOT OVER MIX otherwise you will have a rubbery cake!
Pour into a silicone, or Pyrex cake dish lined with eco-friendly, unbleached baking paper and bake for around 50-60 mins.
Let cool in the cake mold for 15 mins after baking, then turn out onto a wire cake rake to cool.
You can tops the cake by brushing some raw coconut oil over the top and then sprinkling with a little cinnamon and the raw sugar of your choice.
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For some inspiration browse through my