Sin Free Ginger Cake

I had a strange hankering for ginger cake today so decided not to fight the urge. After all I was doing a baking shop anyway.

Made with:

1 cup sultanas
2 tbs molasses
1 1/2 tbs grated ginger
2 tsp mixed spice
2 tbs pineapple juice

All heat in a pot and then blitzed into sticky jam.

Add to a bowl of:

1 1/2 cups flour
pinch salt
2 1/2 tsp baking powder

Mix with:

1/2 cup soy milk
1/2 cup pineapple juice

Shouldn't be runny, shouldn't be dry.

Bake in a pre-heated over at gas mark 4/180 C for 40 mins or until tooth pick comes out clean.

March Daring Bakers: Spinach Lasagne

The March 2009 challenge is hosted by Mary of Beans and Caviar, Melinda of Melbourne Larder and Enza of Io Da Grande. They have chosen Lasagne of Emilia-Romagna from The Splendid Table by Lynne Rossetto Kasper as the challenge.

I made the pasta from this recipe: http://www.vegsource.com/articles/bryanna_pasta_maker.htm



I left my dough to dry for a bit before filling it with some lovely ragu and topping it with homemade bechamel sauce. The spinach made this pasta so green and sooo tasty. It was pretty straightforward too. I also substituted the ordinary flour with a wheat-free, gluten-free version. For the bechamel I used soy milk, yeast extract, gram flour and simmered it all in a pan until it thickened up. I could have eaten this on it's own!