Gingerbread in Springtime.
I was standing at the counter of my favorite local organic cafe, Java Dive, a few days ago when I smelled something good. I looked down at the plate beside me and there was a fresh plate of organic gingerbread. Now, I sort of got gypped out of winter time baking and meals this year. I was traveling around New Zealand until the end of December and seeing as the Texas winter lasts about
3 hours 2 months I didn’t have much cold weather to motivate me into warm and cozy dishes. So when I smelled that gingerbread I decided right then that 90 degrees outside or not, I will make gingerbread. I guess its my way of sticking it to the man. Although, a cold front did make it way through here the past couple day so my rebellious victory was slightly diminished. I’m sure another “wintery” dish will start pulling at my cravings soon enough and I’ll get my full victory. : ) Well here are… Gingerbread in the Springtime.
- 1/4 cup extra virgin coconut oil
· 2 cups whole wheat flour
· 1/4 cup ground flax
· 1 teaspoon baking soda
· 1 tablespoon freshly grated ginger ( or dried works well too)
· 1 teaspoon cinnamon
· 1/4 teaspoon nutmeg
· 1/4 teaspoon sea salt
· 1/3 cup of palm coconut sugar
- 2- 3 tablespoons of Muscovado sugar
· 1 egg , free range.
· 3/4 cup of butternut squash puree
· 1/2 cup almond milk, unsweetened
· 1/4 cup molasses
· 2 teaspoons pure vanilla extract
Preheat the oven to 375 F.
Combine all of your dry ingredients in a small bowl, excluding your sugar.
In a larger bowl beat your egg, oil, and sugar together until well combined. Stir in your butternut squash puree, milk, molasses, and vanilla.
Pour your dry ingredients into your wet ingredients and stir until well combined.
Grease a 9×5 inch loaf pan with coconut oil then pour in your gingerbread mixture.
Put your loaf in the oven and cook for 45-55 minutes.
Enjoy topped with butter or coconut butter and honey! : )