Grain-free Gingerbread Loaf

I love most things ginger. Ginger candies, ginger tea, pickled ginger, and of course our Gingersnap spice blend. Gingersnap cookies are one of my favorite cookies, and when I created my own recipe for gingersnaps, I knew I wanted to create a spice blend so that everyone could easily make delicious gingerbread treats.

One recipe I hadn’t made yet was a Gingerbread Loaf. I love grain-free loaves seasoned with fall spices, and served with salted butter. It’s one of my favorite indulgences, and makes me think of crisp fall days, and being cozy at home baking with holiday music playing. (I love all of this, too!! -Bill)

For this recipe I used Tin Star Food’s Brown Butter Ghee. I love baking with Brown Butter Ghee, it really adds depth to your baking, and compliments the fall aroma’s from the spice blends.

I of course added molasses to the recipe, because what is gingerbread without molasses? For a touch of sweetness, I added a bit of granulated maple sugar. Maple sugar is a perfect addition to this recipe, and any fall baking, and adds the perfect amount of sweet flavor.

Probably the most exciting part about this recipe, is that I got to use our new single serve packets of Gingersnap blend, and it just so happened that one packet of spice was the perfect amount for one loaf!

I whipped this recipe up in our standing mixer, and then poured it into a greased loaf pan, and let it bake for approximately one hour. Once it finished baking, I let it cool before removing it from the loaf pan. I served this with a smear of salted grass-fed butter.

This recipe was so simple to make, and even more delicious to eat. I hope you all enjoy this recipe this fall and winter.

-Hayley

Gingersnap spices are some of my favorite flavors for fall and winter. I love using our Gingersnap spice blend to make cookies, muffins, and loaves. This simple recipe for Gingersnap Loaf is sure to bring cozy comfort to your home this fall. It makes for a delicious after dinner treat, or even something tasty to enjoy with your morning tea or coffee on a lazy Sunday.

Serves: 8

Ingredients

1/2 cup 1/2 cup 1/2 cup Tin Star Brown Butter Ghee
1/4 cup 1/4 cup 1/4 cup Molasses
1/2 cup 1/2 cup 1/2 cup Maple Sugar
1 cup 1 cup 1 cup Coconut Milk
1 tsp 1 tsp 1 tsp Pure Vanilla Extract
2 whole 2 whole 2 whole Pastured Eggs
2 cups 2 cups 2 cups Blanched Almond Flour
1/2 cup 1/2 cup 1/2 cup Cassava Flour
1 tsp 1 tsp 1 tsp Baking Soda
1/2 tsp 1/2 tsp 1/2 tsp Himalayan Pink Salt
1 whole 1 whole 1 whole Primal Palate Gingersnap Spice, packet

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your oven to bake at 350 degrees.
Grease a standard size loaf pan with ghee, and line with parchment paper for easy removal of the loaf.
In your standing mixer, combine the brown butter ghee, molasses, maple sugar, coconut milk, vanilla, and eggs. Mix on medium speed until combined.
Add in the almond flour, and mix again until combined.
Add in the cassava flour, baking soda, pink salt, and one packet of Gingersnap blend, and mix again on medium speed until all is combined.
Pour the batter into your loaf pan, and place in the oven to bake for approximately an hour.
After 45 minutes, remove the loaf from the oven and test with a toothpick. If the toothpick doesn't come out clean, then place the loaf back in the oven for 15 more minutes, but it should take about an hour to bake.
Allow the loaf to cool before removing it from the loaf pan.
Once cooled, slice and serve with butter or ghee if desired.