Paleo Sweet Potato Gingerbread
This paleo sweet potato gingerbread is the perfect gluten-free treat for the holiday season! It's made with almond flour, sweet potato, and other real food ingredients.
Ingredients
- ¼ cup coconut oil melted
- ⅓ cup coconut sugar
- 3 tbsp blackstrap molasses
- 3 eggs
- ¾ cup canned sweet potato puree made sweet potato should also work
- 1 cup almond flour
- ¼ cup tapioca starch or sub arrowroot starch
- 2 tbsp coconut flour
- 2 tsp ginger powder
- 1 tsp cinnamon
- 1 tsp vanilla extract
- ½ tsp baking soda
For the glaze/drizzle
- ¼ cup coconut butter melted
- ½ tsp cinnamon
Instructions
- Preheat the oven to 350 F and line a 9x5" loaf pan with greased parchment paper.
- Using a large bowl combine the coconut oil, coconut sugar, and molasses. Stir well until incorporated. Add the remainder of the wet ingredients and fully combine.
- Add the dry ingredients to a separate bowl, and mix well, ensuring there are no clumps of flour.
- Mix the dry and wet ingredients and thoroughly combine.
- Pour into the loaf pan, using a rubber spatula to flatten the top of the bread. Transfer to the oven and bake for 40-45 minutes or until fully baked through.
- Remove from the oven and allow to set in the pan for 5 minutes before carefully transferring to a cooling rack to cool for another 10 minutes.
- Drizzle with coconut butter and top with cinnamon before slicing and serving.
Notes
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
Nutrition
Serving: 1serving | Calories: 275kcal | Carbohydrates: 23.1g | Protein: 5.1g | Fat: 14g | Fiber: 2.3g