GF, VEGAN GINGERBREAD LOAF

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I told you there would be more holiday recipes and not to toot my own horn but I am definitely delivering with this one. This recipe is in Collaboration with one of my favourite Canadian health food companies Prana Organics - this loaf is everything that you want gingerbread to be, dark, rich, spicy, dense and oh so delicious! 

WHAT YOU'LL NEED

WET INGREDIENTS:

1.5 Cups Pumpkin Puree (not pumpkin pie filling)

2 Tbsp Ground Chia Seeds - I use these ones from Prana

8 Tbsp Warm Water

1/4 - 1/3 Cup Black Strap Molasses - Dependent on how rich you want it, I use 1/3

3 Tbsp Melted Coconut Oil

1/4 Cup Almond Milk

DRY INGREDIENTS:

1/3 Cup Coconut Sugar

4 Dried Prunes - Can Sub Dates - I use these ones from Prana

1.5 Cups GF Oats - Ground into flour

2 Tsp Baking Powder

2 Tsp Cinnamon

2 Tsp Ground Ginger

1 Tsp Ground Nutmeg 

1 Tsp Ground Cloves

HOW TO

1. Preheat oven to 350F. 

2. Mix ground chia seeds with the 8 tbsp warm water in small bowl and let sit until thick egg consistency and soak prunes in separate bowl of boiling hot water. When the chia seeds have turned into a thick consistency and prunes are soft (about 5 minutes), blend everything together in a small blender until combined.

3. In a large stand mixer combine all wet ingredients and mix until well combined. 

4. Mix all dry ingredients in a separate bowl and then add to the wet ingredients, mix until well combined - about 3 minutes. 

5. Pour batter into a greased loaf pan and bake for 45-50 minutes, until a toothpick inserted into the middle comes out clean.

ENJOY!

xo - LU