Gingerbread loaf

Ginger is a versatile spice, wonderful in marinades, tea, and cakes. One of my favourite ways of using ginger is simply boiling thin slices of it in water and drink it with a squeeze of lemon and a drop of honey. I'm also partial to gingersnaps and gingerbread.


For this flourless gingerbread loaf, I adapted a recipe using wheat flour and substituted wheat flour with coconut flour. 

Ingredients

4 eggs
100g coconut oil
1 C demerara sugar
2 tbsp organic honey
1½ C milk
2/3 C coconut flour
2 tsp baking powder
6 tsp ginger powder
4 tsp mixed sweet spice (cinnamon, nutmeg, clove, cardamom  fennel, coriander)
2 tsp baking soda

Method

1. Preheat oven to 180°C and grease on loaf pan if required (I used a silicone bread pan so I skipped this step).
2. In a medium saucepan, gently melt the coconut oil and honey together.
3. Cream together the eggs and sugar, mix well.
4. Add the melted coconut oil and honey into the egg-and-sugar mix.
5. In another bowl, sift and mix together the coconut flour, baking powder, ginger powder, and mixed sweet spice.
6. Mix the dry ingredients into the wet ingredients.
7. Mix the baking soda with the milk, then gradually stir this into the mix. (It is best to add a bit of liquid into the mix, stir till absorbed, then add in a bit more liquid. Repeat till all the liquid is used.) The mixture will be quite runny. 
8. Pour the runny mixture into the loaf pan and cook in the oven for 50 minutes or until ready when tested with a skewer.
9. Cool in the pan for 10 minutes before transferring the cake onto a wire rack to finish cooling.

The cake turned out very moist and gingery. Delicious!

Great with a cup of tea!