The credit for this recipe goes to Made in Hackney – my favourite place to spend a Sunday afternoon with complete strangers learning how to cook different plant-based recipes and then sitting and socialising, eating what we have made – my idea of a rocking good time! (yup – I’m old!)
1 and 1/2 cups of organic Spelt flour – sieved (you can this flour quite easily now)
1-2 tsp ground ginger (depending on how much of a ginger kick you want)
1-2 tsp ground cinnamon
1 tsp ground allspice or ground cloves
1 1/2 tsp baking powder
1/2 cup of coconut sugar (available in Tesco etc.)
1 x cup coconut milk
1/4 cup of blackstrap molasses (I remember this from when I was a kid!)
Preheat your oven to 180 degrees (160 if it is a fan oven)
Line a 20cm x 20cm baking tin with greaseproof paper, grease it well to mke sure the paper stays in place.
Sieve the flour, spices and baking powder into a bowl add the coconut sugar and mix well.
In a small saucepan combine the molasses and the coconut milk, heat the mixture unti it bubbles slightly.
Pour the warm mixture into the dry ingredients and combine well with a wooden spoon until all the ingredients are fully combined and there are no pockets of dry flour.
Pour the now sticky batter into your prepared and lined a baking tin (a brownie tin is perfect for this)
Pop into your pre-heated oven and bake for approx 25-30 minutes until a cocktail stick comes out clean when inserted in the middle of the cake.
It won’t rise very much but thats how it is supposed to be and is delicisioso with a cup of black coffee and gets better after a few days.