Gingerbread

350° for 35 Minutes

Women of a number of European countries often bring over gingerbread after a friend or family member has had a baby. The molasses (full of iron) and spices are known to help with blood health and healing needed after giving birth. We pretty much love this on any winter day, no babies needed!

Ingredients

• 1-1/2 cups gf flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 4 tablespoons coconut oil
• 2/3 cup dark coconut sugar
• 2/3 cup molasses (I love blackstrap, which has the most iron in it.)
• 2/3 cup boiling water
• 1 large egg or Tabelspoons of aquafaba

Instructions

1. Preheat oven to 350°F. Grease a square pan or bread-pan, or line with parchment paper, which works the best! If you grease the pan, add a few tablespoons of flour to the pan; shake and turn pan until bottom and sides are evenly coated with a light dusting flour. Tap out any excess flour.
2. In a medium bowl, whisk together gf flour, baking soda, salt, ginger, cinnamon and cloves. Set aside.
3. In a large bowl, combine, coconut oil, coconut sugar, molasses and boiling water. Whisk until coconut oil is melted. Add in the aquafaba, or, if using the egg, wait until the mixture is lukewarm before stirring in the egg.
4. Add dry ingredients to wet ingredients and whisk until just combined and there are no more lumps. Pour batter into prepared pan and bake for about 35 minutes, or until the edges look dark and the middle feels firm to the touch. Set pan on a rack to cool slightly before cutting and serving. 
5. We like this bread a little soft in the middle and crispy on the outside. It is a dense bread/cake. It's great warm out of the oven, or cold. Sometime we sprinkle some dried ginger chips on this. Delicious!