Christmas Gingerbread Loaf

Our foodie friend Maddy Trueman, has created this delicious, and moist spiced loaf that is quick and easy to make. Top it with this delicious coconut salted caramel and enjoy it with loved ones this season. If you make this make sure you tag us in Instagram.

Gingerbread Loaf

Ingredients / Tools

1/4 cup melted butter

1/4 cup honey

1/4 cup molasses

2 eggs, at room temperature

1 tsp vanilla extract or vanilla bean paste

1/2 cup milk of your choice1-inch piece of ginger, finely grated

1 cup oat flour, or buckwheat flour (gluten free option)

1 cup almond meal

1 tsp baking powder

1 tsp ginger powder

1/2 tsp all spice

Salted Caramel

400ml coconut cream

1 cup coconut sugar

1 tsp sea salt

Crystallised ginger, to garnish

Thyme, to garnish

Sea salt flakes, to garnish

Method

Gingerbread Loaf:

1. Preheat oven to 180 degrees fan forced. Line a small loaf tin with baking paper.

2. Add melted butter, honey, molasses, eggs, vanilla, milk and ginger to a medium bowl. Whiskuntil smooth.

3. Add oat flour, almond meal, baking powder, ginger powder and all spice to a large bowl. Mix until well combined then gently fold through the wet ingredients using a spatula. Transfer mixture to the loaf pan and bake for 23 - 28 minutes or until a skewer comes out clean when inserted into the centre of the cake. Allow to cool, then carefully remove from tin. Top with a generous layer of salted coconut caramel, crystallised ginger pieces and thyme. Add a sprinkle of sea salt flakes and enjoy!

Salted Coconut Caramel

1. Add coconut cream and coconut sugar to a small saucepan. Bring to a gentle boil then reduce to simmer for 15 minutes. Stir in salt then remove from heat and set aside to cool. Store in fridge for up to one week.