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...)
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.
