Wednesday, 23 November 2011

Ginger and date squares- vegan


As well as being vegan, they are also free from refined sugar, containing date syrup, dates and shakar/ gour. They are soft and cakey, with a slightly more fudgy texture than sponge cake, and remind me of an eggless version of Jamaican ginger cake. This recipe makes 12 squares.


400g self-raising flour
150ml organic, cold-pressed sunflower oil
400ml soya milk
4 tsps baking powder
100g shakar/ powdered gour
150g chopped dried dates
100ml date syrup
4 tabs powdered ginger

  • Combine all dry ingredients
  • Separately, mix together the soya milk, oil and date syrup. Beat well to ensure the date syrup doesn't get left behind in the bottom of the bowl
  • Add the wet to the dry ingredients and beat well for about 2 minutes
  • Put mixture into a dampened square silicone mould/ oiled and floured square cake tin
  • Bake in an oven preheated to 180C for about 25 minutes, or until a thin skewer, inserted, comes out clean.
  • Cut into squares and leave to cool on a wire rack



4 comments:

  1. Looks really good, thanks for posting.

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  2. would love to try this one.. love the combination of ginger and dates.

    Can you confirm if shakar/ powdered gour is similar to jaggery?

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  3. Dear Anisha, yes, jaggery is similsr, and you could use it. I think some jaggery is palm sugar and some is from cane sugar. I use the cane one more often called kohlpuri gour, which comes in a pudding-shaped block. I have heard that shakar is even less refined than gour/ jaggery, so has more nutrients- plus it comes as a powder already, so that's why I used it here. I'm sure any kind of jaggery would work as well, but I'm not sure of the nutritional profile of palm jaggery.

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