For as long as I can remember I’ve loved to bake. Over the years boxed Betty Crocker Brownies turned into black bean brownies, but the premise is still the same, mix, stir, bake, eat. Truth-be-told I’ve never felt like I was really good at something. I’m not particularly athletic, musical or artistic. I’ve never really excelled at anything, except baking. Fortunately baking is something I love to do.
I bake when I’m happy.
I bake when I’m sad.
I bake when I’m stressed.
I bake when I’m carefree.
I bake for others.
I bake for me.
I bake when I’m hungry.
I bake when I’m full.
I bake to get new people to like me.
I bake if they don’t.
No matter how I am feeling, baking seems to put me at ease. As it turns out,
baking is my therapy.
Gluten-Free Gingerbread Loaf
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 12 slices 1x
- 3/4 cup sparking water*
- 1/2 tsp baking soda
- 2/3 cup blackstrap molasses
- 1 1/2 cups Gluten-Free All-Purpose Flour
- 1/2 cup coconut palm sugar
- 1/2 tsp baking powder
- 1 tbsp dried ginger
- 1/4 tsp black pepper
- 1/2 tsp salt
- 1/3 cup applesauce
- 1 T freshly grated ginger
- 2 eggs
- Preheat oven to 350 degrees F.
- Grease an 8 X 4 inch loaf pan with non-stick spray or coconut oil.
- Bring the diet drink to a boil in a medium saucepan over medium heat, stirring occasionally.
- Remove from heat and stir in the baking soda (mixture will foam up).
- When foaming subsides, stir in molasses and coconut palm sugar. Set mixture aside.
- Whisk the flour, ground ginger, baking powder, pepper and salt together in a large bowl.
- Transfer the diet drink-molasses mixture to a large bowl. Whisk in the eggs, applesauce, and grated ginger until combined.
- Whisk the wet mixture into the flour mixture in thirds, stirring continuously until completely smooth.
- Transfer the batter to the prepared pan and gently tap the bottom of the pan against a hard surface to pop any air bubbles.
- Bake until the top of the loaf is just firm to the touch, about 35-40 minutes.
- Leave loaf in pan until cool, about 1 1/2 hours. Remove from pan.
- Store leftovers in plastic wrap or tinfoil at room temperature for 3-5 days.
*the recipe originally used diet Dr. Pepper which is delicious but not the healthiest. Feel free to swap for pop or use sparking water!
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