Gingerbread Loaf

Posted by Lorna Macchia on

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.  

INGREDIENTS

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)

TO MAKE

  • 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.

TO SERVE

  • Delicious warm with a dollop of coconut yoghurt or cultured grass fed butter & a sprinkle of cinnamon.
Gingerbread Loaf

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