Sunday, January 19, 2014

Gingerbread Mini Loaves with Cinnamon Maple Frosting

I wanted a sweet treat this afternoon so I pulled out my Paleo Indulgences Cookbook.  I found this recipe and thought I would give it a try.

These recipes are Gluten Free, Dairy Free, Refined Sugar Free and Paleo.

Gingerbread Mini Loaves
Dry Ingredients:
1/3 cup coconut flour, sifted
1/4 teaspoon sea salt
1/2 teaspoon baking powder
3 teaspoons cinnamon
1/4 teaspoon freshly ground nutmeg
1 teaspoon ginger

Wet Ingredients:
4 eggs
2 teaspoons pure vanilla extract
1/4 cup pure maple syrup
1/4 cup coconut milk
2 tablespoons coconut oil, melted
Preheat oven to 350 degrees Fahrenheit.  Place dry ingredients in a medium bowl, whisk to combine.  Add the wet ingredients, except for coconut oil, and blend well with a hand mixer.  With the mixer on low, slowly add the coconut oil.  Blend well.  Let batter sit for 5 minutes to thicken.  Grease 2 mini loaf pans with palm shortening.  Divide batter evenly between both pans.  Bake for 33 to 38 minutes, or until center of bread is firm to touch and a toothpick inserted comes out clean.   Cool 5 minutes in the pans.  Remove loaves from pans and cool completely on a wire rack.  Frost with Cinnamon Maple Frosting.

Cinnamon Maple Frosting
1/2 cup palm shortening
1/3 cup pure maple syrup
pinch sea salt
1 teaspoon cinnamon
2 teaspoons pure vanilla extract
2 tablespoons arrowroot starch
2 teaspoons coconut flour, sifted
2 tablespoons coconut oil, melted
Place all ingredients, except coconut oil, in a medium bowl, and use a hand mixer to blend until fully combined.  With the mixer on low, slowly add the coconut oil, blending until completely smooth.  If frosting is a bit too soft, refrigerate until firm, about 1 to 2 hours.  Blend again to fluff up.

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