What’s better than a gingerbread-style loaf? One that is gluten free (and grain free), dairy free and packed full of dark chocolate, of course! I have cracked out a few of these delicious loaves in the last month for special occasions. As I fill the loaf with quite a bit of chocolate and sweeten them up with honey, it’s not something I would tend to have a slice of every day, but that said it’s still a natural, crap-free treat that’s high in fibre – I’ve even snuck a bit of vegetable in there! I hope you enjoy it.
Paleo Chocolate Chunk Ginger Loaf
- 1 3/4 cups almond flour
- 1/3 cup coconut flour
- 1/4 cup tapioca flour
- 1 tsp bicarb soda
- 1/2 tsp salt
- 1 1/2 tsp ground ginger
- 2 tsp ground cinnamon
- 1 tsp ground nutmeg
- 80-100 grams dark chocolate (I choose dairy-free, 72% cacao)
- 1/2 cup mashed pumpkin (as a thick puree)
- 1/2 cup honey (or other liquid sweetener)
- 3 eggs
- 1 tbsp lemon juice
- 2 tbsp coconut oil, melted
- 2 tsp vanilla extract
- Preheat your oven to 170 C and line a small loaf tin with baking paper. (You can use a large loaf tin or even a cake tin if you prefer, you just won't get a very tall loaf that way, of course).
- Combine all of the dry ingredients, except for the dark chocolate, in a large bowl.
- In a separate bowl, whisk the eggs together and then combine with the honey, mashed pumpkin, lemon juice, coconut oil and vanilla.
- Make a well in the centre of the dry ingredient mix and pour in the wet mixture, then combine in to a smooth, thick batter.
- Break the dark chocolate up in to chunks between 1-2cm at their longest edge.
- Scoop about 1/3 of the cake batter in to your loaf tin. Scatter over 1/2 of the chocolate chunks, avoiding the very edges of the loaf. Layer across another 1/3 of the cake batter, scatter over the remaining chocolate and then finish by smoothing the last 1/3 of the cake batter on top.
- Bake for approximately 50 minutes to an hour, or until the loaf is a dark golden brown on top and the centre feels firm to touch. If the loaf starts browning too quickly on top you can cover with foil while baking. You may need to adjust the baking time if you use a different shape baking tin (a flatter loaf will bake more quickly).
- Remove from oven and allow to cool in the pan for 20 minutes then leave on a wire rack to cool completely. Slice and store in the fridge for up to a week, or freeze for a longer life. It's best lightly warmed up in the oven, or even toasted lightly in a pan on the stove, so the chocolate parts soften.