Prep and cook time: 1½ hours Makes 1 loaf pan
1 cup coconut flour or cassava flour
3/4 cup almond meal
1/2 cup organic potato starch (not potato flour)
3/4 cup coconut sugar
1/3 cup raw cocoa powder
2 teaspoons baking powder
3/4 teaspoon baking soda
1 teaspoon xanthan gum
2 teaspoons ground organic ginger
1 teaspoon ground Ceylon cinnamon
3/4 teaspoon fine sea salt
1/2 teaspoon nutmeg or cardamon
4 large, organic, free-range eggs, beaten
1/2 cup unsulphured molasses
1/4 cup organic coconut oil
1/8 cup almond or coconut milk
2 teaspoons vanilla extract
Preheat oven to 350 degrees. Line a 9-inch ceramic or glass loaf pan with a piece of parchment paper that rises up the long sides of the pan. In a mixing bowl, whisk together the dry ingredients (from coconut flour through nutmeg). Add in the eggs, molasses, coconut oil, almond milk, and vanilla extract and beat well until the batter is smooth. Scoop the gingerbread batter into the prepared loaf pan and bake in the center of the oven for roughly an hour. The top will crack a bit. A cake tester inserted into the center should emerge clean. Allow the loaf to cool in the pan until it is cool enough to handle. Gently remove the loaf from the pan by pulling up on the parchment paper and continue to cool on a wire rack.
