Vegan Gingerbread Loaf

• Vegetarian
• Gluten free

• Produce

  • 1 1/2 tsp Ginger, ground
  • 1/2 cup Pumpkin puree

• Refrigerated

  • 3 Eggs, vegan

• Condiments

  • 1 tbsp Maple syrup
  • 3 tbsp Molasses

• Baking & Spices

  • 1 1/2 cups Almond flour
  • 2 tbsp Arrowroot powder
  • 1 tsp Baking soda
  • 1/2 tsp Cinnamon, ground
  • 1 tbsp Coconut flour
  • 3 tbsp Coconut sugar
  • 1 tbsp Flaxseed meal
  • 1 tsp Nutmeg, ground
  • 1/2 cup Quinoa flour
  • 1/2 tsp Sea salt, fine
  • 1 Turbinado sugar, raw

• Oils & Vinegars

  • 1 tbsp Apple cider vinegar

Found on simplyquinoa.com

Ingredients

• 1½ cups blanched almond flour
• ½ cup quinoa flour
• 3 tablespoons coconut sugar
• 2 tablespoons arrowroot powder
• 1 tablespoon flaxseed meal
• 1 tablespoon coconut flour
• 1 teaspoon baking soda
• 1½ teaspoons ground ginger
• 1 teaspoon ground nutmeg
• ½ teaspoon ground cinnamon
• ½ teaspoon fine sea salt
• 3 vegan eggs (made from 3 tablespoons vegan egg replacer + 6 tablespoons water)
• ½ cup pumpkin puree
• 3 tablespoons molasses
• 1 tablespoon maple syrup
• 1 tablespoon apple cider vinegar
• Raw turbinado sugar for sprinkling

Directions

• Preheat the oven to 350ºF. Line a loaf pan with parchment paper and set aside.
• Add the dry ingredients to the bowl and whisk to combine.
• In a separate bowl, whisk together vegan egg replacer with water. Let stand for 30 seconds then add this, along with the remaining wet ingredients into the dry ingredients and stir together. It will feel as though the mixture is too dry, but keep stirring and it will come together.
• Transfer batter to prepared loaf tin, sprinkle with turbinado sugar and bake on the center rack for 40 - 45 minutes (mine took 40) until the top has turned golden brown and a cake tester inserted into the center comes out clean.
• Cool in the pan for 1 hour then transfer to a wire rack and cool completely before slicing.

Nutrition