Teff Gingerbread recipe for managing PCOS and pregnancy on Fertility Chef

Dessert: Teff Gingerbread

Recipe by Miriam Backes and The Bob's Red Mill Family Lori SobelsonA moist and flavorful gingerbread with a cakelike texture, this snack cake is simply dreamy when served warm from the oven with a cold glass of milk. No one will guess it's gluten free. N

This recipe includes fertility superfoods such as:

Cinnamon, Brown Rice

Health and fertility benefits of Teff Gingerbread

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060). Brown rice is a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.

Ingredients

1/4 cup teff flour
3/4 cup brown rice flour
1/2 cup sorghum flour
1/4 cup arrowroot
1/4 cup potato starch
1 teaspoon xanthan gum
2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/2 teaspoon sea salt
4 tablespoons vegetable oil
1 cup rice milk
1/2 cup dark molasses
1 egg (or 1 tablespoon flaxseed meal mixed with 3 tablespoons warm water)

Instructions

Preheat the oven to 425 °F. Grease an 8-inch cake pan.
Sift the flours, arrowroot, potato starch, xanthan gum, baking powder, baking soda, spices, and sea salt into a medium bowl. Stir until combined.
In a separate large bowl combine the oil, rice milk, molasses, and egg and whisk together by hand or beat on low with a mixer until combined. Add the dry ingredients to the wet ingredients in thirds, mixing to incorporate after each addition. Pour the batter into the prepared pan and use a wet flexible rubber spatula to smooth the top. Bake 15 minutes, then reduce the heat to 400 °F and bake another 35 minutes, or until the center bounces back when pressed gently with your fingertip.