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Paleo Almond Flour Gingerbread Loaf

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This Paleo Almond Flour Gingerbread Loaf is the the most delicious gingerbread cake for the holiday season. Made with all gluten-free, dairy-free and refined sugar-free ingredients.

  • Prep Time: 10 mins
  • Cook Time: 50 mins
  • Total Time: 60 mins

Yield: 8 slices 1x

Ingredients

Scale

Wet ingredients:

Dry ingredients:

  • 2 1/4 cup almond flour*
  • 2 tablespoons tapioca flour
  • 1/3 cup Garden of Life Organic Ground Flaxseed
  • 1/4 cup coconut sugar
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon allspice
  • 1/2 teaspoon ground ginger

Instructions

  1. Preheat oven to 350 degrees and line a bread dish with parchment paper and grease well
  2. Mix together wet ingredients in a large bowl until well combined
  3. Mix in dry ingredients until smooth and creamy with no clumps
  4. Add batter to bread dish and bake in oven for 40-50 minutes (depending on your oven, you  may need to bake for longer!)
  5. Allow the bread to cool for a few then slice and enjoy

Notes

*I haven’t tested flax egg but it should work

*I haven’t tested another flour for this. Coconut flour won’t be 1:1 sub

*Store leftovers in the fridge for 5 days or freezer for longer

  • Author: Rachel

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https://rachlmansfield.com/paleo-almond-flour-gingerbread-loaf/