"Girl! Looks like you finally “nailed it”! Love the extra ginger on top. I find sometimes gingerbread isn’t gingery enough for me. I like it spicy! Looks like you upped the ante here and I’m so down with that!"
– eggs – molasses – maple syrup – vanilla extract – grapeseed oil or coconut oil – ginger – coconut flour – almond flour – tapioca flour – baking soda – salt – ground cinnamon – ground nutmeg
01.
Bring to a full boil, reduce the heat to a gentle boil and cook until thick, whisking frequently, about 10-15 minutes. Pour the glaze into a bowl and refrigerate for 2 hours.
02.
Preheat the oven to 375° F and lightly oil a 9” x 5” loaf pan. In a mixing bowl, whisk together the first six ingredients (eggs through ginger) until combined.
03.
04.
In a separate bowl, stir together the remaining (dry) ingredients (coconut flour through nutmeg). Pour the wet ingredients into the bowl with the dry ingredients and mix until combined.
05.