Ginger Loaf

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This is a veganized version of a very old-fashioned New Zealand sweet loaf.

Heat your oven to 375 F. Line a loaf tin with parchment paper.

Cream together

1/2 tbsp egg replacer
1 1/2 tbsp water
2 oz Earth Balance
6 oz golden syrup
4 oz sugar

Then add the following in small, alternating, amounts, mixing well in between

3/4 c unsweetened soy milk
9 oz flour, sifted with
1 tbsp ground ginger

Lastly dissolve

1 tsp baking soda in
1/4 c hot water

Add to the bowl and  mix well. The batter should be fairly runny. Pour into your lined tin and bake about 65 mins: the loaf is done when a skewer comes out clean. Start testing at about the 45 min mark, as baking time will depend on your oven and tin size.

Once baked, remove from tin by lifting up the edges of the parchment paper and let it cool on a cookie rack for about 30 mins. Can be served warm or cold, plain or with butter/jam.

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