A few years back, my girlfriend and I stumbled upon a boxed version of Gingerbread at Trader Joes. It’s one recipe that I wanted to recreate and make gluten free. I love grain-free loaves seasoned with fall spices.
It’s one of my favorite indulgences, and makes me think of crisp fall days, and being comfy, cozy at home baking with holiday music playing.
Cue Santa slippers in the kitchen!
I of course added nutmeg and cloves to the recipe, because what is gingerbread without those two spices? For a touch of sweetness, I added bananas. It’s a perfect addition to this recipe, and adds the perfect amount of sweet flavor.
This recipe was so simple to make, and even more delicious to eat. I hope you all enjoy this recipe this fall and winter.
3 tbsp. coconut oil
1 tbsp. clover honey
1 tsp vanilla
1 1/2 cups almond flour
1 1/2 cups hazelnut flour (you could also use all almond flour)
1 tsp baking soda
2 tsp cinnamon
1 tsp cloves
1/4 tsp nutmeg
2 tbsp. ground ginger
1/2 cup blueberries (optional)
Preheat your oven to bake at 350 degrees.
Grease a standard size loaf pan with ghee, or line with parchment paper for easy removal of the loaf.
Mix, combine the bananas, eggs, honey, vanilla, and coconut oil. Mix on medium speed until
Add in the almond flour, and mix again until combined.
Add in the hazelnut flour, baking soda, cinnamon, cloves and nutmeg, and mix again on medium speed until all is combined.
Pour the batter into your loaf pan, and place in the oven to bake for approximately an hour.
After 45 minutes, remove the loaf from the oven and test with a toothpick. If the toothpick doesn't come out clean, then place the loaf back in the oven for 15 more minutes, but it should take about an hour to bake.
Allow the loaf to cool before removing it from the loaf pan.
Once cooled, slice and serve.