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You would think that because of the lucky fact that my son is not allergic to wheat and/or gluten that it would be possible to find some cakey and cookie type snacks he can have in the shops, but no. I see these lovely packs of sliced Peperkoek (gingerbread) in the shops but because of the “may contains” they are just no go for us.

I did a little bit of research and it turns out that it is not that difficult to make this delicious cake free-from and it is a huge hit in my kids school lunchbox.

This cake contains two of my youngest sons favourite things; spices and honey. There is no margarine or oil used so it is perfectly acceptable to slather it in dairy free margarine, honey or marmalade once baked and sliced. Next time i bake this we may try it toasted for breakfast. Yummy.

Peperkoek

In to a large bowl sift the following;

  • 250g self raising flour
  • 1 and 1/2 tbsp of mixed spice or speculaas spice
  • 1/2 tsp salt

In another bowl combine;

  • 250g dark brown sugar
  • 2 tbsp honey
  • 100ml water
  • 125ml apple puree mixed with 1 tsp baking powder – (to replace 2 eggs)

Preheat oven to 170 c

Add the wet mix to the dry mix and and stir to combine. Pour into a small greaseproof paper lined loaf tin and bake in the oven for about and hour or until a skewer ( or piece of dry spagetti) comes out clean.

If you are worried about the top over baking you may place a piece of foil over the top once you think it is baked enough to give the centre time to catch up.

Once baked leave to cool on a wire rack and slice once cool

 

 

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4 thoughts on “Peperkoek

  1. My 13 year old daughter altered the recipe for Peperkoak by using the eggs instead of the apple purée, using light brown instead of dark brown sugar and using maple syrup instead of honey. We served it with macerated strawberries and non-dairy whipped topping. It was unbelievably delicious!!! I realize this is a “free from” site, however I came across the site while searching for cakes made with brown sugar.

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