The hankering for gingerbread came late on a Sunday night. I'm sure I dreamt about them. So I knew what I had to do on Monday morning...

2 tbsp ground flaxseed
115 g butter or non-dairy spread
1/2 c unrefined sugar (I used panela)
1/2 c molasses
1 1/2 c flour (I used wholemeal spelt)
1/2 tsp salt
1 1/2 tsp baking soda
2 tbsp ground ginger
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground cloves
up to 1 c boiling water

Preheat oven to 180C. Line a 20cm square tin with baking paper.

In a small cup mix the flaxseed with 5 tbsp water and leave to thicken.

In a bowl cream butter and sugar until pale and fluffy. Beat in flaxseed mixture and molasses.

Sift in flour, salt, baking soda and spices. Gradually add in water until a thick batter is formed.

Transfer to your baking tin and bake around 35 min until cooked through. Leave to cool in the tin for 10 min then turn out onto a wire rack and cut into pieces.
Delicious warm or cold.