Have you heard the joke about gingers having no souls?
Yeah, hilarious (it’s hard to convey sarcasm over the internet but consider that drenched in it).
I’m a ginger (here’s the proof if you need it) and have a very low tolerance for these sorts of things.
In my view, it’s nothing short of a hate crime and the sign of a truly diseased society that it’s socially acceptable to persecute people for a hair colour.
I nearly called this loaf ‘Soulless Ginger Bread’ to poke fun at how ridiculous that meme is, but thought better of it when I tasted the thing.
This bread is rich, dark, treacly and spicy.
In short, it’s oozing with soul.
Very Ginger Gingerbread
- 3/4 cup coconut flour, sieved
- 6 large eggs
- 1/4 cup finely chopped crystallised ginger
- 2 tsps ground ginger
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 cup blackstrap molasses
- 2 tbsps coconut palm sugar
- 1/2 cup butter, melted
- 2 tbsps sour cream (or plain yoghurt)
- Combine the flour, ground ginger, nutmeg and cinnamon in a large mixing bowl.
- In a separate bowl beat the eggs, sour cream and butter together. Whisk in the sugar, followed by the molasses. Stir in the crystallised ginger.
- Gradually add the wet mixture to the dry. Stirring as you go (but careful not to over-stir in case the batter thickens too much). When it’s all incorporated and you have a runny batter, pour into a greased or lined standard loaf tin.
- Bake at 375 for 25-30 minutes and let cool before removing from pan and slicing.
Like this? You might also like:
This post was also shared at Party Wave Wednesday