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Organic Brown Rice Protein

Gluten Free Chocolate Gingerbread Loaf

December 6, 2012


  • 1 cup brown rice flour
  • ½ cup Progressive Organics Hemp Protein
  • ¼ cup almond meal/flour
  • ½ cup potato starch
  • 1 cup organic light brown sugar
  • 1/3 cup organic unsweetened cocoa
  • 2 tsp. baking powder
  • ¾ tsp. baking soda
  • 1 tsp. xanthan gum
  • 2 tsp. ground ginger
  • 1 tsp. ground organic cinnamon
  • ½ tsp. sea salt
  • ½ tsp. nutmeg
  • 2 large organic eggs beaten
  • ½ cup unsulphured molasses
  • ¼ cup Heartland Gold Organic Extra Virgin Coconut Oil
  • 4 tbsp. milk
  • 2 tsp. bourbon vanilla extract

Preheat oven to 350 degrees. Line a 9 in. loaf pan with parchment paper lengthwise for easy removal. In a large mixing bowl, whisk together dry ingredients (flours & spices). Add in the eggs, molasses, coconut oil, milk & vanilla extract; beat well, until the batter is smooth (use a stand mixer or hand mixer). Pour batter into loaf pan and bake in centre of oven for about an hour. Check for doneness with a cake thermometer.

Allow the loaf to cool in the pan on a wire rack until the loaf is cool enough to handle. Using a thin spatula, loosen the loaf from the sides of the pan and using the parchment paper “handle”, lift loaf out of pan and allow to fully cool on a wire rack.

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