I feel as though I’ve been doing a ton of baking lately. Every weekend, I find myself in the kitchen, up to my elbows in flour, egg, and sugar. Don’t even ask about the state of my favorite apron. I’ve been trying little experiments to make goodies without sugar, or gluten- free, or vegan. But here’s the thing- baking is tough. Each time I begin, I feel like I’m back in 7th grade science lab starting out blindly on an experiment that, somewhere along the way, will manage to go horribly wrong. I never seem to get it quite right.
This gingerbread, however, is an exception. It came out moist, with lots of spice and sweetness. And the recipe is almost vegan (simply sub out the egg for a vegan version). It has very little sugar and oil, so it makes for a healthy breakfast food or snack food. No need to save it for dessert.
Ingredients: (makes 1 loaf)
Adapted from Oh She Glows
1 2/3 cup flour
1 tsp salt
1 tsp baking powder
1 tsp baking soda
1/2 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/8 tsp garam masala (optional)
1 cup of canned sweet potato puree
4 Tablespoons maple syrup
1/3 cup molasses
1 egg (or vegan egg substitute)
3 Tablespoons coconut oil (or canola oil)
1/3 cup raisins
1/3 cup toasted, chopped walnuts
Directions: Preheat oven to 350 degrees F.
In a mixing bowl, whisk together the flour, salt, baking soda, baking powder, and spices. Set aside.
In a separate mixing bowl, combine the sweet potato puree, molasses, egg, maple syrup and coconut oil.
Next, combine the wet and dry ingredients and mix will. Then, add in the toasted walnuts and raisins.
Line a loaf pan with a parchment paper and rub with a drop of oil. Pour the gingerbread mixture into the pan.
Bake for 50 to 55 minutes, until done.
Allow the loaf to cool a bit before removing it from the loaf pan. Unwrap it from the parchment- feels like opening a present!
Slice and smear with cream cheese, butter or jam.
It’s also perfect with a cup of hot coffee. Yum.
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