110ml grapeseed oil
150g brown sugar
150g golden syrup
3 Tbsp molasses (or more or less)
½ tsp dried ginger powder
½ tsp mixed spice
1 Tbsp fresh grated ginger
½ tsp baking soda
¼ cup almond milk
½ cup sultanas or walnuts, or either, both, or neither
Line a large loaf tin and preheat the oven to 160 degrees Celsius.
Dissolve the baking soda in the almond milk.
Sift together the flour and spices.
Using a hand-held beater, beat the oil, brown sugar, golden syrup, and molasses. The syrup and molasses will need to be at room temperature to beat properly.
Add the eggs and continue beating until well mixed.
Fold the flour mixture through the wet ingredients, then add the nuts/fruit, almond milk, and grated fresh ginger just as it’s coming together. Mix fairly well, gingerbread is meant to be dense so you can’t really over mix it.
Bake for 1 – 1.5 hours at 160, rotating halfway through (if you can be bothered). It’s done when a skewer comes out clean.
I’m not sure how long this keeps because it never lasts more than a couple of days at our house.