Happy belated Thanksgiving to all of my American readers! It’s weird not being home in the States for Thanksgiving, but it’s also a lot of fun to do Thanksgiving with friends. We had a fabulous Thanksgiving feast with 14 of my friends at my flat. The food was all amazing, and everyone ate until they were too full to walk standing up straight, myself included 🙂 I took on roasting the Turkey for the second year in a row, and I’m pretty pleased with myself! I skipped stuffing the turkey (just made the stuffing separately), and stuffed it with apples, oranges, onions, garlic and rosemary, and then rubbed it with olive oil, thyme, rosemary, salt and pepper! Mmmm. A great thing about hosting Thanksgiving is getting to keep all the leftovers. I tried to get people to take some home with them but I think they were all too full to think about eating ever again. That’s okay though! More for me!
Anywho, seeing as today is the official start of the Christmas season (hellooo Black Friday online shopping!) I decided it was about time for me to share my recipe for my Gingerbread! I addressed the whole molasses thing a few weeks ago (technically not Paleo but it has lots of vitamins and minerals) so I stand fully behind this recipe! Thanks to the molasses it has a nice, deep, kinda spicy flavor.
I enjoy this most toasted up and smeared with some grassfed butter. Or if you’re feeling super indulgent, top it with some Cream Cheese Frosting. It just screams Christmas, I love it! Oh, and to make life even better, it’s such a simple recipe. Try it and let me know what you think!
- ⅔ cup molasses
- 4 eggs
- ¼ cup almond milk
- 1 tsp vanilla
- ⅓ cup coconut oil, melted
- ½ cup almond flour
- ½ cup coconut flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1 tsp ginger
- 1 tsp nutmeg
- optional: 1 tsp orange zest
- Preheat your oven to 400 F
- Whisk together the molasses, eggs, milk, vanilla and coconut oil.
- In a separate large bowl, mix the almond flour, coconut flour, spices and baking soda.
- Make a well in the middle of the dry mixture, and pour the wet mixture in. Stir until thoroughly combined and there are no lumps.
- Pour the mixture into a greased or parchment lined loaf tin (around 5x9 inches)
- Bake for 30-40 minutes, or until a toothpick inserted in the center of the loaf comes out clean.
- Let cool before slicing.