Apple Gingerbread

Posted by on Jun 27, 2010 | Comments Off on Apple Gingerbread

8 eggs
1/2 cup coconut milk (or milk of choice)
1/4 cup molasses
1/2 cup natural sugar
1 tsp pure vanilla extract
1 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp ground cloves
1/2 tsp pure salt
2/3 cup sifted coconut flour
1 tsp baking powder
1/2 cup coconut oil or butter, melted
1 cup peeled, chopped apples

  • Preheat oven to 350 degrees.
  • Whisk together eggs, coconut milk, stevia (or sugar), vanilla, ginger, cinnamon, & salt.
  • Combine coconut flour with baking powder & whisk thoroughly into batter until there are no lumps.
  • Mix in coconut oil (or butter).
  • Fold in chopped apples.
  • Press batter firmly into a greased 9x5x3-inch loaf pan.
  • Bake for 60 mins.
  • Cool on wire rack.

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SIDE NOTES:

~ Adapted from “Cooking w/ Coconut Four”

~ If you’re using coconut oil, when melting, use very low heat & remove from burner right away (as the idea is to melt it, but you want to heat it as little as possible). The reason I mix in the oil at the end is to avoid putting the warm oil into a bowl with the cold eggs (as this will harden the oil). Once the eggs are blended w/ everything else, this is not an issue. An alternative is to let the eggs sit out at room temp for a little while before you crack them (or just use butter).

~ To combine the coconut flour & baking powder, I always just put both ingredients through the sifter together (since the coconut flour has to be sifted anyway).

~ My loaves don’t always slip out of the pan, so don’t worry about getting it out of the pan to cool. Can leave it right in the pan & just place the whole thing on a wire cooling rack.

For those with various food restrictions, this recipe falls into the following categories:

Dairy Free, Gluten Free, Egg Free, Nut Free, Sugar Free, Grain Free, Vegan, Raw

If eating gluten free, be careful choosing your vanilla.  If eating dairy free, use coconut oil instead of butter.

~ Freezes well (I freeze individual slices which are great to pull out as needed for a school snack).

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If you prefer to bake with wheat flour…….

1 cup all-purpose, unbleached flour
1/2 cup whole wheat flour
2 tsp ground ginger
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/8 tsp ground allspice
1/3 cup melted butter or oil of preference
1 egg
2/3 cup natural sugar
3 TBSP molasses
1/2 cup plain yogurt
1 & 1/2 cups chopped, peeled apples (cut pretty small)

  • Preheat oven to 350.
  • Grease & flour an 8 inch square baking pan.
  • In a medium bowl, stir together both flours, ginger, powder, baking soda, cinnamon, nutmeg & allspice.
  • In a large bowl, mix the oil & egg until combined.
  • Add the sugar & molasses & mix until combined.
  • Mix in the flour mixture alternately with the yogurt.
  • Stir in the apples.
  • Spoon into the baking pan.
  • Sprinkle cinnamon-sugar over the batter before baking.
  • Bake 40 mins or until a wooden toothpick inserted in the center comes out clean.
  • Cool in pan.

~ Adapted from “1000 Vegetarian Recipes”

~ Keep in mind, this wheat version is not dairy free, not gluten free and not reduced sugar.


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