Gluten and Refined Sugar FREE Gingerbread Loaf

 I really don't have high expectations with most gluten free breads, but this amazed me. It is soft, fluffy, sweet and decadent. I was pleasantly surprised, and I think you will be too. It is also very simple and requires only one bowl to mix it in which means YAY NO EXTRA DISHES! 

On top of being tasty, it has lots of fiber from the oats and apple sauce, plus minerals and a gut health boost from the polysaccharides in molasses, and some delicious holiday flavor. 

Ingredients:

-2 cups oat flour (make by blending oats if needed)

-1 tsp baking powder

-1/2 tsp baking soda

-2 tsp allspice, gingerbread spice, or pumpkin pie spice. OR 1 tsp ground ginger + 1 tsp cinnamon + ¼ tsp ground cloves + ¼ ground nutmeg

-1/4 tsp salt

-1/4 cup coconut sugar (or 1/4 cup maple syrup or honey)

-1/4 cup molasses

-1/3 cup coconut oil, melted (or olive oil)

-1/2 cup unsweetened applesauce (adds moisture without more sugar)

-2 large eggs (or flax eggs for a vegan option)

-1 tsp vanilla extract

-1/4 cup almond milk (or any milk of choice)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.

2. Combine Dry Ingredients: In a large mixing bowl, whisk together the oat flour, baking powder, baking soda, pumpkin pie spice, and salt.

3. Add Wet Ingredients: Add the coconut sugar (or other sweetener), molasses, melted coconut oil, applesauce, eggs, vanilla extract, and almond milk to the dry ingredients. Stir until everything is smoothly mixed.

4. Adjust Consistency: If the batter is a bit thick, add a tablespoon or two of almond milk to reach a smooth, pourable consistency.

5. Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean.

6. Cool and Serve: Let the loaf cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Get ready for your socks to fly off (cuz its that good lmao)