Gingerbread Loaf

Gingerbread loaf is one of my all time favorite baked goods. It is moist and dense and festive and awesome.

This Gingerbread Loaf is a little different - it is full of body friendly ingredients, perfect for those of you in particular who are gluten, dairy, grain, or refined sugar free.
And it is super easy to make!
Need I say more?

Gingerbread Loaf:
(makes one large loaf)

3 c ground nut flour (I used almond)
2 tsp ground ginger
1 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground mixed spice
1 + 1/2 tsp baking soda
1 + 1/2 c pitted dates, pre-soaked
7 eggs
1 + 1/2 tbsp apple cider vinegar

Preheat oven to 180C (fan bake).

Mix the dry ingredients together in a large bowl.
In a food processor, combine the dates, eggs, and apple cider vinegar - blending until just smooth.
Add the wet ingredients to the dry ingredients and mix until well combined.
Pour into a lined loaf tin and bake for 40 minutes, or until a skewer comes out clean.

Serve warm (maybe with a little sneaky butter spread on top...)

Gingerbread Coffee Syrup

I have been a very dedicated and long standing fan girl of Starbucks' Gingerbread Latte.
Every year as November approaches I make sure to keep an eye out for their Christmas coffees to become available. One year I even asked for the release date, so that I could be there the day they came out. And I checked at the other store across town. What a loser.

But if being in love with a coffee that tastes like a mug full of Christmas is lame, then I'm the lamest, and I frankly do not care.

The downside to this love affair is the expense however. So the time has come for me to end the relationship and betray Starbucks, and create my own homemade Gingerbread Coffee Syrup.

This syrup is simple to make, and makes a festive addition to your coffee, chai tea, or hot chocolate. Enjoy!

Ingredients:
(makes approximately 500 ml of syrup)

2 c water
3/4 c white sugar
3/4 c brown sugar
2 + 1/2 tsp ground ginger
1/2 tsp ground cinnamon
1 thumb size piece of fresh ginger thinly sliced

Combine all ingredients in a saucepan and simmer for 15 minutes, stirring regularly.
Strain and pour into a sterilized bottle.
Leave to cool before storing in the fridge.

Filled Apples

Sometimes when we crave something sweet it takes everything in us not to succumb to the raging BUY THE CHOCOLATE NOW craving inside us. Sometimes we have just enough fight left to squash that crazy voice and instead choose to make something nourishing for ourselves.
But if you are like me, it will need to be simple and relatively quick, so that my chances of winning the inner battle are more likely.

I give to you my recipe for Filled Apples.
Inspired by a past flatmate who often sought to find something delicious and healthier for dessert, and my affinity love for tart apples.
Stuffed with almonds, pistachios, cinnamon, and apricots; filled apples are comforting and ideal for satisfying that sweet tooth of yours.
Serve them warm at either end of the day.


Ingredients:
(Makes 1 filled apple)

1 tart apple, cored (we used Granny Smiths)
A small mixed handful of toasted almonds, pistachios, walnuts and chopped dried apricot.
Pinch of cinnamon
1 tsp brown sugar


Place your apple in a microwave proof bowl.
Mix the remaining ingredients and stuff into the apple, making sure to pack the mixture down as you go.
Microwave uncovered on high for 5-7 minutes or until the apple is tender.

Pumpkin Pie with Salted Almond Crust

The humble pumpkin pie can do wonders for ones comfort levels. I think it is a combination of the smooth texture of the filling, with the smell of rich spices, and the satisfying crunch of the crust that somehow calms one's mood. When the day has been long, I recommend cutting yourself a slice of this pie, grabbing a good book, and cuddling up on the couch.

The crust for this pie is paleo friendly and a little on the savoury side - the perfect contrast to the sweetness of the pumpkin filling.

(Makes 1 large pie)

Ingredients:

For the crust:
3 C almond flour
2-3 tbsp coconut oil
1 egg
1/4 tsp salt

For the filling:
1/4 small pumpkin
Oil
1 tsp ground nutmeg
2 tsp cinnamon
2 eggs
1 C coconut cream
1/2 C brown sugar
1 tsp vanilla

Preheat the oven to 180C (Fan bake).

Skin the pumpkin and chop into small pieces. Add the pumpkin, spices, and a little oil to a bowl and toss until the pumpkin is evenly coated. Spread evenly on a baking tray and bake until the pumpkin is tender (round 15-20 minutes). Set aside to cool.

To prepare the pie crust, first grease or line a pie dish. Combine all the crust ingredients in a bowl and mix until well combined. Press the crust evenly around the pie dish by hand. There is no need to blind bake this crust (hooray!).

To a food processor add the eggs, coconut cream, brown sugar, vanilla, and pumpkin. Whizz until smooth and pour into the prepared pie crust.

Bake the pie for 25 minutes, or until the center is firm (to test this give the pie a little jiggle, remember: jiggle not wobble). Leave to cool before removing from the pie dish.
This pie is delightful on it's own, but does enjoy the company of a scoop of vanilla ice cream.
Enjoy!