Recipe: Grain-free gingerbread

For me, probably nothing marks the holidays like the smell of warm gingerbread.

This recipe will fill your house with that aroma, and will also make you a 10-slice gingerbread loaf that’s completely grain, gluten, and dairy free. It’s a great Christmas morning treat, but it’s also healthy enough to eat as a pre-hike snack.

Nutritional info (per slice):

• Calories: 197
• Total fat: 13 grams
• Total carbohydrates: 15 grams
• Total protein: 6 grams

Ingredients (makes 10 slices):

• ½ cup canned organic pumpkin puree
• 3 large cage-free eggs
• 1 tbsp. vanilla extract
• ¼ cup molasses
• ¼ cup unsweetened applesauce
• 1 tbsp coconut oil, melted
• 1/3 cup coconut flour
• 1 2/3 cup almond flour
• 3 tbsp. tapioca flour
• ½ tsp. unrefined sea salt
• ½ tsp. baking soda
• ½ tsp. baking powder
• 1 tsp. ground cloves
• 1 tsp. ground nutmeg
• 1 tsp. ground allspice
• 1 tbsp. ground ginger
• 2 tsp. ground cinnamon

Directions:

• Preheat oven to 375F and set an oven rack in the middle position. Spray a 5″x9″ loaf pan with coconut oil cooking spray and set aside.
• In a large bowl, mix all wet ingredients (pumpkin puree, eggs, vanilla, molasses, applesauce, and coconut oil) until well combined using a hand mixer or whisk.
• Place all dry ingredients in a medium bowl and whisk well to combine.
• Mix the dry batter into the wet batter in thirds until thoroughly combined.

• Pour batter into 5×9 loaf pan.
• Bake for 50-60 minutes.
• Allow to cool completely before serving.