gluten free vegan mini gingerbread loaves
AUTHOR: Sarah Bakes Gluten Free
RECIPE TYPE: breads
SERVES: 4 mini loaves
- 3 cups Sarah's gluten free flour blend
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons cinnamon
- 1 1/2 teaspoons ground ginger
- 1 cup So Delicious unsweetened coconut milk
- 1 cup organic brown sugar or coconut sugar
- 1/2 cup unsweetened applesauce
- 1/2 cup pumpkin puree
- 2/3 cup canola or sunflower seed oil
- 1/2 cup molasses
- 1 teaspoon vanilla extract
- 1 1/2 cups powdered sugar
- 2-3 tablespoons So Delicious unsweetened coconut milk
- 1/2 teaspoon ground ginger
- 1/2 teaspoon pure vanilla extract
- Preheat oven to 350 degrees. Prepare mini loaf pan by spraying with cooking spray or lining with parchment paper.
- In large mixing bowl, sift together flour, baking powder, baking soda, cinnamon, ginger and salt. Set aside.
- Mix together the coconut milk, brown sugar, applesauce, pumpkin puree, oil, molasses and vanilla. Add to flour mixture and stir to combine.
- Pour batter into prepared mini loaf pans. Bake for 28-30 minutes or until toothpick inserted in center comes out clean.
- Allow to cool in pan for 10 minutes before removing from pan. Continue to cool on cooling rack.
- To make glaze, mix together powdered sugar, coconut milk, ginger and vanilla. Add additional tablespoon of coconut milk if needed.
- Drizzle glaze over cooled gingerbread. Slice and serve.
Recipe by Sarah Bakes Gluten Free at https://www.sarahbakesgfree.com/2013/11/gluten-free-vegan-mini-gingerbread.html
3.5.3208