Breakfast
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Healthy Ginger Loaf with Coconut Whipped Cream, Summer Berries & Chocolate
By Kira Constable
It just wouldn't be Christmas without gingerbread! I just love the scent of ginger and cinnamon filling up the kitchen and house this time of the year <3
Here's our healthy version of the classic favourite. We've decorated ours with lashings of coconut whipped cream, berries and in true Loving Earth style, squares of chocolate. Enjoy x
- 2 cups gluten-free flour (store bought or made with a mixture of gluten free flour such as rice, arrowroot, tapioca etc.)
- 1 tsp baking soda
- 1+1/2 tsp ground ginger
- 1+1/2 tsp ground cinnamon
- 1/2 tsp nutmeg
- Pinch of salt
- 3/4 cup molasses
- 1/2 cup Loving Earth coconut oil, melted
- 1/3 cup coconut nectar
- 1/3 cup applesauce
- 3/4 cup coconut or almond milk
- Step 1Preheat the oven to 175 degrees Celsius and lightly grease and line a loaf pan.
- Step 2In a large bowl, combine the dry ingredients including flour, baking soda, cinnamon, nutmeg, ginger and salt. Whisk together and set aside.
- Step 3In a separate bowl, combine the molasses, coconut oil, coconut nectar, applesauce and coconut/almond milk. Whisk altogether.
- Step 4Make a small well in the middle of the dry ingredients and pour in the wet molasses mixture.
- Step 5Gently fold together and combine the wet ingredients with the dry ingredients until just combined. Make sure not to over-mix at this point.
- Step 6Once everything has combined, pour the batter into the prepared baking tin and bake in the oven for 60 minutes.
- Step 7Allow cooling for approximately 10 minutes and then transferring to a cooling rack.
- Step 8Once the cake has completely cooled, decorate with coconut whipped cream (made with canned coconut cream and coconut nectar), berries of choice and chocolate! Slice and serve x
