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Gluten-Free Gingerbread

Low sugar, gluten-free gingerbread made with buckwheat and coconut flours.
Course Bread
Cuisine Gingerbread
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 9 squares
Calories 144kcal
Author Lauren Goslin

Ingredients

  • 1/2 c. coconut flour see Notes
  • 6 T. buckwheat flour see Notes
  • 1/4 t. sea salt
  • 1/4 t. baking soda
  • 1/2 t. baking powder
  • 1 1/2 t. ginger dried
  • 3/4 t. cinnamon
  • 1/4 t. cloves
  • 2 eggs
  • 1/2 c. applesauce
  • 1/2 c. dairy-free milk
  • 1/4 c. coconut oil
  • 1 T. honey
  • 2 T. molasses
  • stevia to taste, optional

Instructions

  • Preheat the oven to 350 degrees.
  • Mix the dry ingredients together (flours, salt, baking soda, baking powder, spices). Try to eliminate any lumps by using a whisk.
  • Mix the wet ingredients in a separate bowl.
  • Mix everything together until well combined (batter will be very thick!).
  • Pour the batter into a well-oiled 8 x 8 baking dish.
  • Bake for 40 minutes.
  • Cool and cut into squares.

Notes

Nutrition facts are based on using unsweetened almond milk, though I personally use my Homemade Coconut Milk. WW points (new system): 4

Nutrition

Serving: 1g | Calories: 144kcal | Carbohydrates: 14.9g | Protein: 3.3g | Fat: 8.5g | Saturated Fat: 6.5g | Polyunsaturated Fat: 2g | Cholesterol: 36mg | Sodium: 126mg | Fiber: 3.5g | Sugar: 6.4g