Indian Gingerbread (Gluten-Free)
Prep time
Cook time
Total time
Shandi of Not Perfectly Paleo dazzled with the warm, spicy flavors and perfect tenderness of this easy gingerbread. Never mind that it's grain-free and even nutritious - this is a dessert to be reckoned with according to our tasters (ranging from little kids to discerning adults)!
Author: Shandi
Serves: 8 to 10 servings
Ingredients
Dry Ingredients:
- 2 cups almond flour
- ½ cup coconut flour
- 2 tablespoons ginger
- 1 tablespoon ground cinnamon
- 2-1/2 teaspoons baking soda
- 1 teaspoon ground cloves
- 1 teaspoon ground cumin
- ½ teaspoon ground nutmeg
- ¼ teaspoon cayenne
- ½ teaspoon sea salt
Wet Ingredients:
- 4 large eggs
- 1-1/2 cups fancy molasses
- ½ cup So Delicious Dairy Free Coconut Milk Beverage
- 1 teaspoon vanilla extract
- 1 tablespoon apple cider vinegar
Instructions
- Preheat your oven to 350ºF
- In a large bowl, combine the dry ingredients and mix thoroughly with a fork until no lumps of soda or flour remain.
- In another medium-sized bowl, combine all wet ingredients except the apple cider vinegar until smooth and consistent (adding the ACV too soon curdles the coconut milk).
- Add the apple cider vinegar to the combined wet ingredients, mix thoroughly.
- Gently pour the wet mix into the dry ingredients, quickly and gently fold the wet mix into the dry mix until the batter is thoroughly combined (the ACV acts as an acid which reacts with and activates the soda creating more air bubbles, stirring too much or too slowly allows all the bubbles to escape creating a flat batter).
- Pour the batter into a 9x9-inch cake pan or two loaf pans
- Place in your preheated oven and bake at 350ºF for 25-35 minutes or until a knife can cleanly pierce the gingerbread.
Recipe by Go Dairy Free at https://www.godairyfree.org/news/winning-dairy-free-recipes-3-course-contest