This is the story of how my culinary nemesis became my culinary triumph. Let’s back up. I first tried making this grain-free gingerbread last year after driving around looking at Christmas lights with one of my friends a couple of weeks before Christmas.
Having woken up at 4:23 in the morning, hot to trot and ready to bake all the holiday quick breads after the twinkle-light extravaganza, I thought I’d give myself an extra challenge by making the loaf grain-free, and also vegan.
While the loaf tasted amazing, it sank down deep into a Grand Canyon-like crevasse in the middle as soon as it came out of the oven.
I blamed the fog in the harbor due to the early waking hour and tried again. After another attempt, I still wasn’t getting it. I was certain it was possible to make a completely grain-free vegan gingerbread loaf, but the baking powers-that-be weren’t having it. I was about to throw in the towel, then I decided to give it another whirl with eggs for a still paleo, but un-vegan loaf. Closer, yet still not perfect.
Several bottles of molasses and four failed attempts later, the holiday came and went and I was plumb over gingerbread. I back-burnered the project for the rest of the winter, spring, summer and a good portion of the fall…until I recently found myself craving – you guessed it – gingerbread.
Funny how sometimes all you need is to put a project on the sideline for a hot minute (or ten months), then revisit it when you’re good and ready. My first attempt back at the bread resulted in a resounding win. Nailed it. It turned out so well, in fact, that I daresay I conquered the Paleo Gingerbread beast! It is moist, sweet but not too sweet, and somehow light and dense at the same time. It’s what every quick bread aspires to be.
Don’t let all my trials and errors fool you into thinking this bread is difficult to bake. It’s actually super easy! I simply added all the ingredients for the bread to a blender and blended them until well combined.
I poured the batter into an oiled loaf pan, baked it, and whamo! Bread of bliss.
I made an easy glaze using coconut milk while the bread was baking. Adding a little lemon zest to the glaze resulted in a cream cheese-like flavor, which – by my calculations – equals heaven. I sprinkled some candied ginger on top, then proceeded to ravage approximately a third of the loaf. For lunch. In broad daylight. No witnesses.
This Paleo Gingerbread Loaf is made with almond flour, coconut flour and tapioca flour. Naturally sweetened with blackstrap molasses and pure maple syrup, and warmly spiced with cinnamon and nutmeg, this loaf is full of holiday flavor while still being completely healthful – as in healthy enough to eat for breakfast. The way I see it, this loaf is the perfect post-holiday meal treat. It’s 200% healthy, decadent enough to serve as dessert, and the best part is that your guests will be thanking you for a tasty treat that won’t put them in a gluten, dairy or sugar coma.
This post was originally published on Kroger’s Inspired Gathering.
This post is sponsored by Kroger. Per usual, all thoughts, feelings, and opinions are my own.