Ingredients

1 cup

organic rye flour

1 cup

organic plain flour

1 tbsp

organic ground ginger

1 tbsp

organic ground cinnamon

1/2

organic whole nutmeg, freshly grated

a pinch

organic ground cloves

a pinch

organic ground star anise

1 tsp

baking powder

1/2 tsp

bicarbonate of soda

1/2 tsp

salt

eggs

apple, blended with 1/2 cup of full fat greek yoghurt

1/2 cup

malt extract

1/2 cup

maple syrup

1 tbsp

rapeseed oil

1 tsp

Steenbergs Organic Fairtrade vanilla extract

medjool dates

1 tsp

Steenbergs chai mix

2 tbsp

Granulated Sugar

This great recipe comes from Susie of Gourmet Glow, she says: " I woke up one morning craving gingerbread... not the little biscuit men but proper spicy, cakey gingerbread. After an indulgent weekend I was on a mission to make my cake healthier. Cue this awesome creation. Rich with Steenbergs ginger, cinnamon, cloves, nutmeg and star anise the bake itself contains little fat and refined sugar. I did add a little of their Chai Sugar as a sprinkle because it is just amazing! Yum! "

Method

Preheat oven 180C, grease and line a 12 X 20cm (roughly) loaf tin with non-stick baking paper.
In a bowl whisk together the flours, spices, baking powder, bicarbonate of soda and salt.
In a separate bowl mix the eggs, apple & yoghurt, malt extract, maple syrup, oil, vanilla and dates thoroughly.
Add the wet ingredients to the dry and mix until just combined (do not over mix).
Spoon into the prepared tin and sprinkle over the chai sugar.
Bake on the middle shelf for 30-35 minutes or until a skewer comes out clean.
Cool in tin for 10 minutes then transfer to a wire rack to cool completely before slicing.
Enjoy on a miserable wet rainy day curled up on the sofa!