Here is a recipe I loved while I was pregnant with my son. I also give it to all my mama’s I doula for. Rich in Iron and fiber, low in sugar and fat, easy to make and delicious.
Great snack to boost Iron with the raisins, figs and molasses. kids love it and you will too especially if you like rich ginger spice cakes. This recipe is easily made gluten free with a mix of Buckwheat, Rice, Millet and Sweet Sorghum flours and vegan as well if you use vegan yogurt or milks.
Preheat oven to 350 and oil 2lb bread pan
Soak 3/4 cup raisins or dried figs in warm water
3 Cups flour of choice (try at least 1/2 c millet or buckwheat flour)
11/2 t baking soda
3 t ginger powder or 1inch fresh grated
1/2 t each nutmeg, allspice, cinnamon or 1 1/2 t pumpkin pie spice
1/2 cup molasses
1/2 cup yogurt
1 1/3 cup milk
Mix dry ingredients together. Mix wet ingredients together including soaked raisins. Mix wet with dry and blend well. BOOM it’s that easy!! Pour into greased pan and bake for 50-60 min depending on your oven and altitude. Delicious served with coconut oil or butter. Enjoy!