Vegan Gluten Free Gingerbread Loaf

• Vegan
• Gluten free

• Produce

  • 2 tsp Ginger, ground
  • 1 cups Pumpkin puree

• Condiments

  • 1/4 cup Molasses

• Baking & Spices

  • 1/2 tsp All-spice
  • 3 tsp Baking powder
  • 1 tsp Baking soda
  • 3/4 cup Chocolate chips, mini
  • 1 tsp Cinnamon
  • 1 tsp Cloves, ground
  • 2/3 cup Coconut sugar
  • 2 cups Gluten-free flour blend
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1/2 cup Coconut oil

• Nuts & Seeds

  • 2 tbsp Flax seeds, ground

• Liquids

  • 6 tbsp Water

Found on delightfuladventures.com

Description

Ingredients

• 2 tbsp ground flax seeds
• 6 tbsp water
• 2 cups gluten-free flour blend (I use Bobs Red Mill, see note below)
• 2/3 cup coconut sugar
• 3 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 2 tsp ground ginger
• 1 tsp cinnamon
• 1 tsp ground cloves
• 1/2 tsp all spice
• 1/2 cup coconut oil, melted
• 1/4 cup molasses
• 1 cups pumpkin puree
• 3/4 cup mini chocolate chips (optional)

Directions

• Preheat oven to 325 degrees.
• Grease a 5 x 9 (1.5 quart) loaf pan.
• Prepare your flax eggs by whisking together ground flax seeds and water. Set aside to thicken.
• In a large bowl, whisk the flour, coconut sugar, baking powder, baking soda, salt, ginger, cinnamon, cloves and all spice together.
• In a small bowl, mix the melted coconut oil, molasses, pumpkin puree, and flax mixture together.
• Pour wet ingredients into dry ingredients and mix well to combine.
• Fold in the mini chocolate chips, if using.
• Pour into greased loaf pan.
• Bake for 50 minutes to 1 hour or until a tester comes out clean. See note.