With a Scottish mum, warm gingerbread was a regular snack in our home growing up. The smell is almost as good as the taste with the aroma of a delicious blend of spices including cinnamon, nutmeg, cardamon & cloves wafting through the house. This is my gluten free version - it can be made with grass fed butter if you are not after a vegan option.
Gluten free, vegan option
We use all organic and/or biodynamic ingredients
- 1 cup almond flour
- 1 cup cassava flour
- 1/2 cup tapioca flour
- 2 tsp ginger powder
- 2 tsp cinnamon powder
- 1/2 tsp nutmeg powder
- 1/2 tsp cardamon powder
- 1/4 tsp ground cloves
- 2 tsp bicarb soda
- 1 tbsp apple cider vinegar
- 1/3 cup macadamia nut oil or 2 tbsp grass fed butter, melted
- 1/2 cup honey (warm over gentle heat to make runny) or maple syrup
- 1 tsp vanilla extract
- 1/2 cup coconut yoghurt
- pecans & blueberries to decorate (optional)
- Heat oven to 180°C.
- Blend flours & spices together in large bowl.
- In another bowl mix bicarb and vinegar together and allow to bubble.
- Add oil, honey, vanilla & coconut yoghurt and whisk all wet ingredients together.
- Add wet ingredients to dry and mix gently until well combined.
- Pour into loaf tin lined with parchment paper, top with a few pecans or blueberries and bake for 35- 40 mins until cooked through and golden brown.
- Allow to cool slightly before removing from pan.
- Delicious warm with a dollop of coconut yoghurt or cultured grass fed butter & a sprinkle of cinnamon.