Gingerbread Loaf

An interest that I share with my two (almost three!) year old nephew is baking, or as he calls it “making“. I like to get creative, test new recipes and tweak old ones with my own personal touch. I love finding a recipe that is considerably unhealthy and filled with foods that are common food allergens such as processed sugars, gluten, wheat, dairy, etc. and challenging myself to turn the recipe into a delicious and nutritious masterpiece.  When I bake I let my creative juices flow and search for healthier alternatives for my family and myself. For me, it’s like a game or a challenge, and I’m determined to win!

For Christmas this year my family asked me to bake a gingerbread cake recipe they had found in a magazine. When I looked at the ingredient list I was disappointed to see the long list of CRAP that was on the page. I thought to myself, “you want me to put that in my body? No way!” I took this as my first challenge. I decided that I would bake a Gingerbread Loaf for Christmas, but with a twist. I started doing some research to find ingredient substitutes for the original recipe. I quickly created a new ingredient list and I was off to bake. Aside from a few edits to the amounts of spice required (I think spice is more of a personal taste thing than a deal breaker in this recipe) it was perfect!

When it came time for the family to taste test it I did not let them know that I had revised the recipe with my own ingredients. I sometime’s find that people are less inclined to try something new or even admit that they like it if they know that it is “healthy”. Needless to say, the loaf ended up being a hit – they loved it! It was perfectly moist, spiced and deliciously crispy and crumbly on top.

In recipes, and in life, never settle for what you are told or how it should be. Think, get creative, try new things. If it doesn’t work out, take note and try again!

 

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Ingredients:

Wet ingredients
4 flax eggs (1 tablespoon of ground flax seed + 3 tablespoons of water = 1 egg)
1 tbsp. vanilla
1/4 cup vanilla unsweetened almond milk
2/3 cup molasses
1/3 cup coconut oil, melted

Dry ingredients:
1/2 cup coconut flour
1/2 cup almond flour
2 tsp. cinnamon
1 tsp. baking soda
1/2 tsp. sea salt
1/2 tsp. ginger
1/1 tsp. nutmeg
Directions:

1. Preheat your oven to 400 degrees F and lightly grease a 9X5 loaf pan with coconut oil. Set aside.

2. In a medium size bowl, mix together the wet ingredients using an electric mixer.

3. In a different bowl, combine the dry ingredients and mix until well combined.

4. Pour the wet ingredients over the dry ingredients, and using the electric mixer again, combine well.

5. Pour the mixture into your prepared loaf pan and bake at 400 degrees for 35 minutes. I set the timer to 30 minutes just to be safe. Add another 5 minutes if needed.

You can keep the bread in the fridge for up to a week then I would freeze after that! To heat it up, pop it in the oven for a few and you are good to go!

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