Grain-Free Vegan Gingerbread Loaf

Grain-Free Vegan Gingerbread Loaf

Guys… WOW! This is my second attempt at this gingerbread loaf because I really wanted it to be perfect for you babes as a holiday dessert! And oh baby is it ever perfect!!!!

It’s vegan, gluten, grain, refined sugar, egg, dairy, soy free & even possibly nut free, yet you’d NEVER know it’s this healthy because it’s so damn delicious!! So good that it’s drool worthy.

It’s crumbly on the outside & moist & chewy on the inside, just like a good ‘ol bread should be & it’s the perfect balance between savoury & sweet!

YOU NEED:

  • 1/2 cup coconut flour
  • 1/2 cup arrowroot starch
  • 1/2 cup raw organic honey
  • 6 tbsp. organic molasses
  • 2 flax eggs or 2 free range brown eggs
  • 2 tsp. ground ginger
  • 1 tsp. baking soda
  • 1/2 tsp. sea salt
  • 1/4 tsp. nutmeg
  • 1/4 tsp. ground cloves
  • 2 tsp. pure organic vanilla extract
  • 1/3 cup unsweetened almond milk
  • 1 cup creamy almond or cashew butter (substitute for sunflower seed butter for nut-free version)

TO MAKE:

  • Prepare flax eggs if using.
  • Preheat oven to 350F & line a loaf pan with parchment paper.
  • Spray with coconut oil.
  • Add all the ingredients to your blender or food processor & blend until combined & batter is uniform.

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  • Pour the mixture into the baking pan & bake for 28-30 minutes, until top is browned & a knife comes out clean.

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  • Remove from the oven, let cool before slicing or place it in the refrigerator if you need to slice it quickly.

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  • Slice & enjoy.

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