Gluten-Free & Vegan Gingerbread Loaf
Serves: 10 slices
- 2 cups gluten-free flour blend (I use Bob’s Red Mill)
- 1 cup coconut sugar
- 3 tablespoon ground flax seeds
- 8 tablespoon water
- 3 teaspoon baking powder
- 1 tsp baking soda
- Pinch of salt
- 2 teaspoon ground ginger
- 1 teaspoon cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon cardamom
- 1/2 tsp all spice
- 1/2 cup coconut oil, melted
- 1/4 cup molasses
- 1 cup apple puree
- 3/4 cup mini chocolate chips (optional)
- 4 tablespoon coconut oil, melted
- 3 tablespoons raw cacao powder
- 5 tablespoon of maple syrup
For the loaf:
- Preheat oven to 325 degrees.
- Grease a 5″ x 9″ loaf pan.
- Prepare your flax eggs by whisking together ground flax seeds and water. Set aside to thicken.
- In a large bowl, whisk the flour, coconut sugar, baking powder, baking soda, salt, ginger, cinnamon, cloves and all spice together.
- In a small bowl, mix the melted coconut oil, molasses, apple puree, and flax mixture together.
- Pour wet ingredients into dry ingredients and mix well to combine.
- Fold in the mini chocolate chips.
- Pour into greased loaf pan.
- Bake for 50 minutes to 1 hour or until a tooth pick comes out clean.
For the melted chocolate:
- on low heat mix all the ingredients until everything is dissolved and looks thick.
- Let it cool on the side.
- Drizzle on the Ginger bread loaf when serving.
- Add some de-seeded pomegranate for a beautiful presentation (optional)
- Make sure to let the loaf cool down for at least 45-60 minutes before you can serve it.
- You can substitute the flax egg with 2 actual eggs. (I haven’t tried it, but eggs always work as a great binding agent)
- Store the left overs in an airtight container in the fridge for up to 10 days.