Grain-Free Gingerbread with Cinnamon Orange Coconut Butter
Preparation time: 20 minutes
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Servings: 8–10 slices
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This is a slightly sweet quick bread that is easy to make and makes a wonderful alternative to those standard breakfast standbys, muffins and doughnuts. Full of protein and mood- and digestion-boosting spices, this is a healthy, tasty treat for any time of day!
The bread can be enjoyed alone–or for a really wonderful fall or winter treat, add the Cinnamon Orange Coconut Butter topping, and you’ll have a delicious dessert that will remind you of gingerbread.
INGREDIENTS FOR THE GINGERBREAD:
6 dates (about ¼ cup)—or use ¼ cup honey or 2 mashed bananas
¾ cup organic coconut flour
6 eggs
6 Tbsp. coconut oil
⅓ cup water
2 Tbsp. vanilla extract
¼ tsp. ground fenugreek
2 tsp. ground cinnamon
1 tsp. baking soda
1 tsp. sea salt
½ tsp. cardamom
¼ tsp. cloves
¼ tsp. ginger powder
INSTRUCTIONS:
Preheat the oven to 350° F.
Grease a bread-loaf pan (preferably glass or silicone) with coconut oil or raw, grass-fed butter.
Combine all ingredients for the bread and blend until thoroughly mixed and the coconut flour has absorbed all of the liquids. If you don’t have a food processor or immersion blender, avoid using dates and instead use honey or mashed bananas for your sweetener. If you do have a food processor, put all ingredients in it with the S-blade.
Pour batter into your greased bread-loaf pan and bake for 30–45 minutes. You may want to check periodically with a toothpick or fork inserted into the middle of the bread. When the toothpick or fork tines come out clean, your bread is done baking. The bread will dry out if you leave it in too long; if you like it to be more moist, you can take it out earlier, at the 25–30 minute mark. Press the top of the loaf with your finger; if it’s pretty firm, it’s done. You can also take out the bread and slice it with a sharp knife to see if it is done to your liking.
When your bread is done, take it out of the oven and let it cool before removing it from the pan. Once it’s cooled, slice and eat plain or add your favorite topping, like coconut oil, raw pasture-fed butter, or apple butter
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INGREDIENTS FOR THE CINNAMON ORANGE COCONUT BUTTER:
½ cup coconut oil (organic, unrefined/virgin)
¼ cup dates
2 Tbsp. vanilla
2 Tbsp. juice from a fresh orange
1 Tbsp. cinnamon
½ tsp. sea salt
INSTRUCTIONS:
Put all ingredients into a food processor with an S-blade and process until completely blended.
Serving suggestions:
Drizzle this over the top of the bread and enjoy! It’s even better if you warm up the bread slightly before serving: Just put the slices you’re serving into your oven on the lowest temperature for about 5 minutes, then remove and drizzle with the topping. Garnish with orange slices and mint leaves.