It’s an easy, quickbread recipe that’s super festive and a perfect treat for the holidays. It has the perfect texture, it’s moist, warm and full of spice and best with a good cup of tea or coffee. This would also be a good holiday gift if you’re looking for baked good ideas!
We hope you enjoy this gingerbread mochi loaf as much as we do and would love to hear from you in the comments below. Please share your creations via Instagram and/or Pinterest tagging @fullasamother.
Gingerbread Mochi Loaf (Gluten free, Dairy free, Paleo)
Ingredients
- 1 cup + 2 tablespoons cassava flour
- ½ cup tapioca starch
- 2 tablespoons coconut flour
- 1 teaspoon baking soda
- 1 ½ tablespoons ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ tsp sea salt
- ½ cup avocado oil or good extra virgin olive oil
- 1 cup coconut milk or milk of choice
- 2 tablespoons raw apple cider vinegar
- ¼ cup molasses
- ¾ cup coconut palm sugar
- 1 teaspoon vanilla extract alcohol free
Instructions
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Pre-heat oven to 350 degrees F. Pre-grease the loaf pan with avocado or coconut oil and line with parchment paper.
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In a medium bowl, whisk all the dry ingredients together (cassava flour, tapioca starch, coconut flour, baking soda, spices, and salt)
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In a large measuring cup, measure all the liquid ingredients in the same cup, add coconut sugar and whisk thoroughly to combine
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Pour the liquid mixture into the dry ingredients bowl, and whisk dry and wet ingredients together until thoroughly combined, Scrape the sides of the bowl down to ensure all ingredients are fully incorporated.
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Pour the batter into the loaf pan, place the loaf pan on a cookie sheet, and set the pan in the middle rack of the oven. Bake for 55 – 60 minute, or until a wooden toothpick inserted comes out clean.
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Enjoy with your favorite cup of coffee or tea!