Gluten-Free Gingerbread Loaf

• Vegetarian
• Gluten free

• Produce

  • 1 tbsp Ginger, dried
  • 1 tbsp Ginger

• Refrigerated

  • 2 Eggs

• Canned Goods

  • 1/3 cup Applesauce

• Condiments

  • 2/3 cup Blackstrap molasses

• Baking & Spices

  • 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/4 tsp Black pepper
  • 1/2 cup Coconut palm sugar
  • 1 1/2 cups Gluten free all purpose flour
  • 1/2 tsp Salt

• Drinks

  • 3 4 cup cup Diet dr. pepper or diet ginger ale

Found on thehealthymaven.com

Ingredients

• 3/4 cup cup diet dr. pepper or diet ginger ale
• 1/2 tsp baking soda
• 2/3 cup blackstrap molasses
• 1 1/2 cups Gluten-Free All-Purpose Flour (I use Cloud 9 Bakery)
• 1/2 cup coconut palm sugar
• 1/2 tsp baking powder
• 1 T dried ginger
• 1/4 tsp black pepper
• 1/2 tsp salt
• 1/3 cup applesauce
• 1 T freshly grated ginger
• 2 eggs

Directions

• Preheat oven to 350 degrees F.
• Grease an 8 X 4 inch loaf pan with non-stick spray or coconut oil.
• Bring the diet drink to a boil in a medium saucepan over medium heat, stirring occasionally.
• Remove from heat and stir in the baking soda (mixture will foam up).
• When foaming subsides, stir in molasses and coconut palm sugar. Set mixture aside.
• Whisk the flour, ground ginger, baking powder, pepper and salt together in a large bowl.
• Transfer the diet drink-molasses mixture to a large bowl. Whisk in the eggs, applesauce, and grated ginger until combined.
• Whisk the wet mixture into the flour mixture in thirds, stirring continuously until completely smooth.
• Transfer the batter to the prepared pan and gently tap the bottom of the pan against a hard surface to pop any air bubbles.
• Bake until the top of the loaf is just firm to the touch, about 35-40 minutes.
• Leave loaf in pan until cool, about 1 1/2 hours. Remove from pan.
• Store leftovers in plastic wrap or tinfoil at room temperature for 3-5 days.

Nutrition