Gingerbread Loaf
Recipe by Megan Horsley
Ingredients
16
Time
45m
Serves
6
If you’re a fan of the deep, rich flavour of molasses and the spice of ginger, this loaf is for you! Made with oat flour and cinnamon, this loaf is equipped with blood sugar balancing properties and is satisfyingly dense. You’ll definitely want to bring this gluten-free treat to your next holiday party.
Dessert
Gluten-Free
Ingredients
2cups
Gluten-free Oat Flour
2tsp
Baking Powder
1/2tsp
Baking Soda
2tsp
Ground Cinnamon
2tsp
Ginger Powder
1/2tsp
Kosher Salt
1/2cup
Coconut Sugar
1Tbsp
Ginger
5Tbsp
Molasses
2
Large Eggs
1/2cup
Avocado Oil
2tsp
Lemon Juice
2/3cup
Cashews
2Tbsp
Maple Syrup
1/2tsp
Vanilla Extract
4Tbsp
Filtered Water
Instructions
1
PREP: Soak cashews overnight or in hot water for 30 minutes.
2
PREHEAT: oven to 350F. Line a loaf pan with parchment paper.
3
SIFT: the dry ingredients together and mix the wet ingredients together. Combine the dry ingredients into the wet ingredients and mix well.
4
POUR: batter into the prepared loaf pan, spreading in an even layer.
5
BAKE: the loaf for 20-30 minutes or until a knife comes out of the loaf clean. Cool the loaf fully.
6
PROCESS: soaked cashews, maple syrup, a pinch of salt, vanilla extract, 1 tsp of lemon juice and water in a food processor, slowly adding the water until a smooth consistency is achieved.
7
DRIZZLE: the maple cashew drizzle over top of the loaf. Consume within 2 days.
8
Substitutions: No oat flour? Try another favourite gluten-free flour.
Explore More
More Recipes by Megan Horsley
Megan Horsley is a Toronto-based Holistic Nutritionist, Personal Trainer and Recipe Developer. She is passionate about helping women become stronger, more confident and happier in their bodies through holistic wellness practices. When Megan isn't consulting, she loves to create recipes that combine indulgence with healthy ingredients.
