Gluten Free Gingerbread Loaf
with gluten free oat, millet, and almond flours, and sweetened entirely with dates and blackstrap molasses. My favorite way to serve it is with a dollop of plain yogurt, fresh raspberries, and shaved dark chocolate.
Servings: 10 slices
- 5 1/2 ounces dates 1 cup or 8-9 medjool dates
- 1/2 cup pumpkin
- 1/4 cup hot water
- 2 tablespoons blackstrap molasses
- 2 tablespoons coconut oil
- 1 egg
- 1 teaspoon vanilla
Preheat oven to 350º F.
If using smaller dates than Medjool, or if your dates are dry, soak them in hot water for 1-2 minutes prior to starting, and drain well.
Add dates, pumpkin, hot water, coconut oil, molasses, egg, and vanilla to a blender. Blend for 2-3 minutes until the dates are broken down into a smooth puree. This is very fast in my Vitamix, but I have made it in a standard blender without a problem.
In a mixing bowl, add all dry ingredients, and mix together well.
Add the date puree into the dry ingredients, and mix until just combined.
Either line a loaf pan with baking paper, or grease it with coconut oil. Add the batter to the pan, and bake for 30 minutes, until the center of the loaf is fully cooked.
Allow to completely cool before slicing. Store in the fridge for up to 4 days, or the freezer for up to a month.
The topping photographed here is an easy marscapone topping.
Whip it all together for a light as air, dreamy topping.
- 1 6 ounce package of marscapone
- 2-3 tablespoons of honey or date syrup
- A pinch of cinnamon and ginger
Calories: 161kcal | Carbohydrates: 23g | Protein: 4g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 16mg | Sodium: 121mg | Potassium: 209mg | Fiber: 3g | Sugar: 10g | Vitamin A: 518IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 1mg