Ingredients
-
500g appleswashed and cubed
-
1 tablespoon of water
-
1 tablespoon of lemon juice
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140g wholegrain spelt flour
-
1 teaspoon of ginger
-
1 teaspoon of ground cinnamon
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bicarbonate of soda
-
cream of tartar
-
a pinch of salt
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38g dark muscovado sugar
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30g apple sauce
-
25g tapioca oilalternatively corn oil
-
15g molasses
-
25g rice syrupmaple syrup as an alternative
-
5ml soya milkalternatively almond milk
-
100g icing sugaroptional, to decorate
Directions
Ingredients
500g apples | |
1 tablespoon of water | |
1 tablespoon of lemon juice | |
140g wholegrain spelt flour | |
1 teaspoon of ginger | |
1 teaspoon of ground cinnamon | |
bicarbonate of soda | |
cream of tartar | |
a pinch of salt | |
38g dark muscovado sugar | |
30g apple sauce | |
25g tapioca oil | |
15g molasses | |
25g rice syrup | |
5ml soya milk | |
100g icing sugar |
Steps
1
|
For apple sauceCombine all ingredients and cook the apples for around 60 minutes. Check after 30-40 minutes and add a spoonful of water if necessary. |
2
|
For gingerbread menPreheat the Panasonic combi-oven to 160°C with the fan. See manual for info. Line a baking tray with parchment. |
3
|
Pour the sugar, apple sauce, oil, molasses, syrup and milk into a tall, narrow container. Blend with an electric whisk until well-mixed. |
4
|
Sieve the flour and combine with the rest of the dry ingredients in the bread machine (I used the gluten-free programme) or in a food processor. Pour in the liquid mixture and blend to a moist, crumbly dough. |
5
|
Shape into a ball and leave it to rest in the fridge if hot. If it is just warm it can be rolled out at once. |
6
|
|
7
|
Bake in the fan oven at 160°C for 8 minutes. Leave to cool completely before decorating. |
8
|
To make the biscuit icing |