Tuesday, October 18, 2016

Allergy free Gingerbread Loaf

This is not a sweet bread. When I think gingerbread I of course think cookies, but this bread was pleasantly not sweet, with an earthy strong ginger flavor. If you want a little more sweetness I suggest thinning the icing with more syrup instead of milk. 

2 flax eggs (2 TBSP ground flax seed + 6 TBSP warm water)
1 + 1/4 cup unsweetened applesauce
6 pitted Medjol dates + 1/4 cup non dairy milk or applesauce (blended together until smooth)
1/3 cup molasses
1 tsp vanilla
1 TBSP fresh grated ginger (do not sub with ground ginger) 

2 + 3/4 cup flour (i used half gluten free flour and half spelt flour
2 tsp cinnamon
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground cloves

Coconut icing:
full fat canned coconut milk (do not shake and place in the fridge overnight)
2 TBSP maple syrup
1/4 tsp vanilla

Preheat oven to 350 and grease a glass or non-stick loaf pan. 

In a medium bowl, whisk together wet ingredients. 

In a large bowl, whisk together dry ingredients, add wet ingredients and gently stir until combined. Do not overtax. Pour into prepared loaf pan and bake 40-50 minutes, checking with a toothpick in the center - bread is ready when it comes out clean. 
Remove from oven and let cool in pan on a wire rack 5-10 minutes. Remove from pan and let cool completely. 

For the icing: remove coconut milk from fridge and open (do not shake). Remove the top hard layer only to a bowl. Add syrup and vanilla. Thin with the liquid part of coconut milk until you reach desired consistency (mine was a little too thick for drizzling).  Drizzle over cooled loaf. 

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