Very Ginger Gingerbread

dense, dark and spicy - basically all that a gingerbread should be

dense, dark and spicy – basically all that a gingerbread should be

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).

still warm from the oven and smelling like how I imagine heaven smells

still warm from the oven and smelling like how I imagine heaven smells

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.

add frosting for extra fun

add frosting for extra fun

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)
  1. Combine the flour, ground ginger, nutmeg and cinnamon in a large mixing bowl.
  2. 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.
  3. 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.
  4. Bake at 375 for 25-30 minutes and let cool before removing from pan and slicing.

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6 thoughts on “Very Ginger Gingerbread

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