Ingrédients
dry
- 2 cups oat flour
- 1/2 cup almond flour
- 1/3 cup coconut sugar
- 3 teaspoons gingerbread spice
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
wet
- 1 cup pure pumpkin (pumpkin puree, no sugar added)
- 1/3 cup maple syrup
- ¼ cup unsweetened almond butter (100% ground, unroasted almonds)
- 1/2 cup unsweetened almond milk
- 2 eggs OR 2 flax eggs (2 tbsp ground or milled flax + 5 tbsp warm water, let sit for five minutes until thickened)*
- 1 teaspoon apple cider vinegar
Gingerbread Spice Ingredients
- 1 tablespoon cinnamon
- 1 tablespoon ground ginger
- 1 teaspoon nutmeg
- 1 teaspoon ground cloves
- 1 teaspoon allspice
Directions
- Preheat your oven to 350°F.
- Make your gingerbread spice by combining the ground ginger, cinnamon, nutmeg, ground cloves, and allspice into a small bowl. Set aside.
- Sift all dry ingredients into your wet ingredient bowl and mix with a spatula until even and smooth. The mixture should be quite thick, and not too wet, not your typical cake batter texture.
- With your batter fully mixed, feel free to taste the batter and add more or less spice as you’d like. Our team likes to add in another half teaspoon of gingerbread spice for a little more flavour.
- Transfer mixture to loaf pan and bake for 55-60 minutes, or until a toothpick comes out clean and loaf is baked through.
- Remove from the oven and remove the loaf from the baking pan and let cool on a cooling rack. Once completely cool, use a serrated knife to slice.
Notes
- *Note that with flax eggs the loaf will be slightly crumblier than when made with regular eggs. When cooking, it will need longer as it doesn’t firm up as it does with regular eggs.
- You’re welcome to use any nut butter alternative such as peanut butter or cashew butter instead of almond butter.
- Use any alternative milk that you prefer, including coconut, oat, or cashew.
