Recipe: Gingerbread Loaf

Ingredients

2 cups gluten free 1:1 flour blend (w/ xanthan gum)
⅓ cup almond flour
1 ½ teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon cinnamon
½ to ¾ teaspoon ground cloves
¼ teaspoon cardamom (optional)
½ teaspoon salt
½ cup softened butter, plant-based butter or coconut oil
½ cup coconut sugar or brown sugar (packed)
¼ cup pure maple syrup
¼ cup molasses
1 teaspoon vanilla
2 large eggs
1 cup dairy free buttermilk (coconut milk or almond milk plus 1 Tablespoon ACV vinegar)

Preheat the oven and grease a loaf pan.
Combine coconut milk and vinegar to create dairy-free buttermilk and set aside.
Whisk together the dry ingredients in a large bowl.
In another bowl, beat the butter and mix in the coconut sugar, followed by maple syrup, molasses, and vanilla. Add eggs one at a time.
Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk until a smooth batter forms.
Pour the batter into the prepared loaf pan and bake until a toothpick comes out clean.
Cool the loaf in the pan before transferring to a wire rack.
If desired, mix glaze ingredients and pour over the cooled loaf.

Servings

10 to 12 slices

Calories

263

Total fat

10g

Total carbohydrates

37g

Total protein

Sodium

310mg

Cholesterol

56mg