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Gingerbread is a huge favourite of mine so when a friend shared this recipe with me, I couldn't wait to try it! It is AMAZING. Moist, light and cakey (is that a word? 🤔). This recipe was inspired by Rock Recipes but with a "Krista" kick to it. Gluten free, refined sugar free, dairy free. Yum! I bet you will be pleasantly surprised like I was.
Sweet Potato Bread Recipe:
Preheat oven to 350 Degrees
Wet Ingredients:
2 Medium-Large size local, pasture raised Eggs
1 Cup Sweet potato, cooked and mashed
1/4 Cup Unsulphured Blackstrap Molasses (Regular molasses is fine)
1/2 Cup (or a little less) Coconut Sugar
1/2 Cup Coconut oil
Throw everything into the blender and blend well.
Dry Ingredients:
1 1/2 cup Bob Red Mills Gluten Free 1 to 1 Baking Flour
1 Tsp Baking powder
1 Tsp Baking soda
3 tsp Dry ground ginger
1/2 Tsp Ground cloves
2 Tsp Cinnamon
1/2 Tsp Cardamom (optional)
Combine in a bowl or mixer stand then add the wet ingredients and combine well.
In a greased or parchment lined 9x9 pan, pour the batter in. Bake for 30-40 minutes.. I found my oven took closer to 40 minutes. A toothpick should come out clean. Cool in pan for 10 minutes then transfer to wire rack. This recipe freezes great!
Enjoy
-K