Name: Traditional Paleo Gingerbread Loaf Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8
Cuisine: Paleo
Ingredients: 1/4 cup coconut flour; 1/4 cup arrowroot starch; 1/4 cup agave nectar (pure maple syrup may be substituted); 1/2 cup cashew butter; 1 egg; 3 Tbsp molasses (unsulphered); 2 tsp ground ginger; 1/2 tsp baking soda; 1/4 tsp Real Salt; 1/4 tsp nutmeg; 1/8 tsp cloves; 1 tsp vanilla

Description

This is easy to make in one bowl and has the same taste and texture as traditional gingerbread, but with wholesome, nutrient-dense ingredients.

Ingredients

Scale

1/4 cup coconut flour *
1/4 cup arrowroot starch *
1/4 cup agave * nectar (pure maple syrup * may be substituted)
1/2 cup cashew butter
1 egg
3 Tbsp molasses (unsulphered)
2 tsp ground ginger
1/2 tsp baking soda
1/4 tsp Real Salt *
1/4 tsp nutmeg
1/8 tsp cloves
1 tsp vanilla

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Instructions

Preheat the oven to 350 degrees F.
Shift together the coconut flour, arrowroot powder, baking soda, and Real Salt.
Add the remaining ingredients and mix well.
Pour into 2 greased mini loaf pans.
Bake 25-30 minutes, until a toothpick inserted comes out clean.

Notes

If you don't have a mini loaf pan, you can use a muffin tin and decrease the baking time (makes approx. 8 muffins).
Not all cashew butters are created equal. 1/4 cup coconut flour was the perfect amount for me, but if your batter seems really runny, add 1 more Tbsp of the coconut flour.