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Ginger Loaf

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  • prep time - 15 mins
  • cook time - 45 mins
  • total time - 60 mins
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  • serves - 4-6

Ginger has been used for centuries in various forms of traditional and alternative medicine for its powerful anti-inflammatory and antioxidant effects. Found fresh, dried, powdered, or in syrup, it’s a punchy flavour that works brilliantly in winter. We’ve plumped for the latter in this ginger spiced loaf, a perfect mindful bake to get you through till spring rolls around.


  • ¾ cup apple sauce or mashed banana
  • ¼ cup oat/almond milk
  • ¼ cup light oil like groundnut or melted coconut oil
  • ¼ cup blackstrap molasses
  • 1 tsp vanilla extract
  • 1 tsp apple cider vinegar or lemon juice
  • 1 tbsp flaxseed
  • 2 balls of stem ginger in syrup diced finely
  • 1 ½ cups self-raising GF 1:1 flour
  • ½ cup soft brown sugar or coconut sugar
  • 2 tbsp Form Performance Vanilla
  • 1 tsp baking powder
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/2 tsp ground allspice
  • ½ tsp mixed spice
  • 1/4 tsp grated nutmeg
  • ½ tsp cloves
  • Pinch of salt
  • The thick part only from a tin of chilled full fat coconut milk
  • ¼ cup smooth peanut butter
  • 3 tbsp maple syrup
  • 1 heaped tbsp Form Performance Vanilla
  • 1 tsp ground ginger
  • ½ tsp ground cinnamon
  • ¼ tsp ground cloves
  • ¼ tsp ground mixed spice
  • Good pinch of sea salt


  1. Preheat the oven to 180°C
  2. Crease and/or line a loaf tin, I use a silicone one so don‘t bother with the lining.
  3. In a bowl add all the wet ingredients and combine.
  4. In a separate larger bowl combine all the dry ingredients.
  5. Fold the wet into the dry and stir till just combined, don‘t over work.
  6. Empty the batter into your prepared tin.
  7. Place in a preheated oven. Cook for about 40-45 minutes. After which time insert and stick or skewer, it may be a little sticky still. If the top is well cooked and the bananas are caramelised, cover with foil and continue for a further 5 minutes.
  8. Test again and when it's ready remove from the oven and allow to cool a little before removing from the tin.
  9. In a stand mixer or using a hand held whisk, beat the coconut cream until smooth, add the peanut butter gradually, beating all the time, add the spices, protein powder and continue beating. Final drizzle in the maple with the beaters still going until it's light and fluffy.
  10. It can be used straight away if the loaf is completely cool if not store in the fridge covered until you are ready to serve.

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