|Gluten Free Coconut Flour Gingerbread|
|Photo by recipe author|
Preparation Time: 45 minutes
- 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
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 8×8 inch glass baking pan (or a small loaf pan) with coconut oil and fill pan with batter.
Bake in a pre-heated 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 organic sugar.
Recipe submitted by Brandon, Dallas, TX
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