Gluten-Free, Coconut Flour Gingerbread
Servings: 8
Preparation Time: 45 minutes
Ingredients:
- 1/2 cup coconut flour
- 1/2 cup gluten-free oat flour (you can also use buckwheat or even almond flour)
- 1/8 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 1/2 teaspoons ginger
- 1/2 teaspoon cinnamon
- 3 eggs
- 1/2 cup coconut milk*
- 1/4 cup melted coconut oil
- 1/4 + 1/8 cup raw honey
Directions:
Preheat oven to 350 degrees F.
Combine all dry ingredients in a small bowl and whisk together.
In a large bowl, combine eggs, coconut milk, coconut oil, and honey. Whisk together. Pour wet ingredients into dry ingredients, mixing thoroughly until all clumps have disappeared.
Grease an 8 x 8-inch glass baking pan (or a small loaf pan) with coconut oil and fill pan with batter.
Bake in a preheated oven for 40 minutes or until firm to the touch or when a toothpick or fork tine inserted in the center comes out clean.
Cool completely. Top with cream cheese frosting and sprinkle with extra ginger, cinnamon, and sugar.
*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)
Recipe and photo submitted by Brandon, Dallas, TX.
