Description
This healthy paleo gingerbread loaf is perfect for the holidays! It has a subtle ginger flavor, soft and tender texture and is made with almond flour.
Ingredients
Scale
- 2 cups blanched almond flour (180g)
- 1/2 cup tapioca starch (62g)
- 2 tsp cinnamon
- 1 tsp ground ginger
- 1 tsp paleo baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3 large eggs
- 1/2 cup yogurt (I used unsweetened coconut yogurt)
- 1/4 cup maple syrup
- 2 Tbsp molasses
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350 degrees F. Line an 8" x 4" loaf pan with parchment paper and set aside.
- In a large mixing bowl, combine the dry ingredients. This includes the almond flour, tapioca starch, cinnamon, ginger, baking powder, baking soda and salt.
- In a smaller mixing bowl, whisk together the wet ingredients. This includes the eggs, yogurt, maple syrup, molasses and vanilla.
- Pour the wet mixture into the dry and stir with a spatula until combined.
- Pour the batter into the lined loaf pan. Place the pan in your preheated oven and bake at 350 degrees for 40-45 minutes.
- After baking, let the loaf cool for 5 minutes in the pan, then transfer it to a wire cooling rack.
- Store in a sealed container in the fridge, up to one week.