Holy moly....time has flown by. Pregnancy, work and a kitchen remodel have sucked me into a time warp. The kitchen should be done by January and Im so excited to get back in it cooking and creating more recipes. For the first part of my pregnancy I really didn't feel like eating much, so cooking was out of the question. I got by on very basic foods and felt quite sad that all of my kitchen inspiration had gone away somewhere. Around the 15 week time my friend Shawna started texting me recipes that she was creating. I would say this kicked me back into gear and soon we started a texting frenzy of different photos and recipes. Shawna is my magic baker friend and inspires me to take chances baking. Sometimes it can take a while to get it right, like with this recipe. It was started by her and we went back and forth testing it, I think a total of 7 times. This is the end result and Im quite proud of it. I even had a neighbor request it as her 5th Birthday party cake! It packs in protein, and some high iron foods which are great for pregnancy. I added powdered coconut palm sugar to the top. For directions on how to make powdered coconut palm sugar see Ali's
Nourishing Meals blog.
Gluten Free Ginger Bread
dry ingredients:
1/2 cup almond flour
1/2 cup teff flour
2/3 cup brown rice flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 teaspoon cinnamon
pinch of cloves
pinch of allspice
wet ingredients:
1/4 cup molasses
3/4 cup coconut palm sugar
1 heaping teaspoon of grated fresh ginger
1/4 cup coconut milk, or other milk or milk substitute
2 eggs
1/2 cup coconut oil warm and melted
1/4 cup boiling water
Preheat oven to 350 degrees. Combine dry ingredients in a bowl and set aside. Whisk together first 5 wet ingredients (including coconut palm sugar) and add the warmed coconut oil and hot water last. Whisk again until smooth. Add dry ingredients to wet and mix until well combined. Pour batter into a lightly greased (with coconut oil) 8 x 8 pan. Bake at 350 degrees for 30-35 minutes or until an inserted knife comes out clean. Let cool completely and top with
powdered coconut sugar. Enjoy!
1 comments:
Hooray, you're back! I am so happy to see a new post and to hear that you're pregnant too! I am at 36 weeks now, phew. By the time Christmas arrives (all too quickly) I'll be at 38 weeks and before I know it, mid January will be here.
Mmm, gluten free gingerbread looks great. I can add it to all the special holiday treats I'd like to make for people when they come to visit.
One of my favorite pregnancy treats thus far has been nettle tea infusions, sometimes with a handful of raspberry thrown in. I have managed to side-step most pregnancy related common complaints this time around (I had it pretty easy the first time too..).
For friends and family who want to bring us food after our baby is born, I gave them links to your blog and Ali's so that they wouldn't feel so overwhelmed about what to feed us (What? No gluten, garlic, eggs or dairy? What do you eat??).
Congratulations! What fun!
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