Grain-Free Gingerbread Walnut Loaf (Gluten-Free, Dairy-Free, Paleo)

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Gingerbread walnut loaf made with fresh ginger, fresh apple, walnuts and pumpkin pie spices. It’s a loaf that is not too sweet, so can be served with cheese or with jam. The best part? It’s so light and heavenly as is that you will not be able to stop at one slice. This grain-free gingerbread walnut loaf is also high in protein making it a good snack for after a workout or after school munchies. Enjoy!¬†

Ingredients

  • 3/4 cup almond flour
  • 2/3 cup tapioca flour/starch
  • 1 tsp. GF baking soda
  • 1 tsp. GF ground cinnamon
  • 1/2 tsp. GF ground nutmeg
  • 1/4 tsp. GF ground cloves
  • 1/4 tsp. Pure sea salt
  • 3 large eggs (separated), at room temperature
  • 1 medium apple with skin, finely grated (should make 1/3 cup)
  • 1/4 cup non-dairy milk, (coconut, almond, rice, hemp)
  • 1/4 cup pure maple syrup
  • 1/4 cup melted coconut oil
  • 2 Tbsp. Molasses
  • 2 tsp. Grated fresh ginger
  • 1 tsp. Pure vanilla extract
  • 3/4 cup chopped walnuts
  • Instructions

  • Preheat oven to 360 F and line a loaf pan with parchment paper
  • Whisk together almond flour, tapioca flour, baking soda, cinnamon, nutmeg, cloves and salt
  • Separate egg whites from the yolks. Using an electric mixer beat the egg whites until soft peaks form
  • Place egg yolks, grated apple, milk, maple syrup, coconut oil, molasses, ginger and vanilla in a large bowl. Using the electric mixer, beat until smooth. Add dry ingredients and using a spatula mix to combine. Add egg whites and fold into the batter until combined, then stir in walnuts
  • Transfer batter into prepared loaf pan and bake for 45 - 50 minutes, until the loaf is firm to touch and a toothpick inserted in the center of the loaf comes out clean
  • Cool in the pan for 15 minutes, then transfer onto a cooling rack to cool completely before cutting


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