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.
