A few weeks ago when I made the Gluten Free Blueberry Muffins, I knew something with that gluten-free flour combination had to happen again. They were soft and moist, loaded with blueberries, puffed up the perfect amount in the oven and stayed fresh tasting for a couple of days. Well they only lasted a couple of days to be honest. And the day after they were gone, I was craving them all over again. But this time, I was craving a bit of a different flavour combination.
Remember the gingerbread days? The gingerbread bundt cake and the ginger molasses cookies and then of course, the ginger macadamia granola. I have a huge love for ginger, and when it is in that perfect cinnamon and slightly spicy, slightly sweet spice combination, I love it that much more. And that’s the same for this bread. It still has the perfect texture and freshness of the blueberry muffins, but this time, has sweet potato to add a little extra moistness, all those lovely spices, and fat sultanas laced through the whole thing. Slathered with tahini, or peanut butter, all melty and drippy and falling into every fresh crevice, this bread is the best a little warm out of the oven. But trust me, it’s still awesome on day 2. Don’t ask me about day 3 though, because it didn’t last that long.
Gluten Free Sweet Potato Gingerbread
A vegan, gluten-free bread that tastes just like gingerbread, but with no refined sugar. Super healthy and perfect for snacking, breakfast or dessert!
Ingredients (8-10 Slices)
- 1/3 cup quinoa flour
- 1/2 cup brown rice flour
- 3/4 cup oat flour
- 1/2 tsp baking soda
- 2 tbsp ground flax
- 1 tsp baking powder
- 1 tsp cinnamon
- 1 tbsp freshly ground ginger
- 1 sweet potato, cooked
- 1 banana
- 2 tbsp molasses
- 2 tbsp tahini
- 3 tbsp date syrup
- 3/4 cup almond milk
- 1/2 cup sultanas
- In a large bowl, stir together quinoa flour, brown rice flour, oat flour, baking soda, baking powder, ground flax, cinnamon and freshly grated ginger. Stir until combined and set aside.
- In a food processor, puree banana and sweet potato. Once smooth, add date syrup, tahini and molasses and pulse until everything is incorporated.
- Pour liquid mixture into flour mixture, add almond milk and stir to create a batter. Do not overmix.
- Fold in sultanas.
- Pour batter into a rectangle bread pan lined with parchment paper and bake in 350 degree Fahrenheit oven for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
- Cool on a rack, slice and serve, or store in an airtight container.
Looking for more healthy baking options? How about more gingerbread? Try these: