December 6, 2010

Tis’ the season to be jolly. Satisfying sweets, coffee shop dates to meet up with friends, and savoring the flavors of winter and the season. It’s one of my favorite times of year!

It just so happens that it also is the season for two-a-day training sessions. Early morning swims and runs, followed up by a ride, yoga session, or weights in the afternoon. Such is the maintenance of winter, the preparation for a fast racing in the spring and summer.

This quick, moist and delicious bread is perfect as a second breakfast before or after that first training session, when you’ve earned a spot of coffee and a treat that will both sate and nourish your bod. Or, simply because a second breakfast is how you roll. But this gingerbread does double duty; carrots, pumpkin, flax, gluten-free multi-grain flours and honey make for a moist, fresh loaf that will last for days sliced up in the refrigerator so it will just as easily slip a healthier treat onto your holiday brunch or dessert table as it will fuel your athletic fire.

The ginger flavor is not for the weak of heart, and so its delicious with a slightly sweet spread on top. Try enjoying this treat with a bit of almond butter, apple butter, or marmalade slathered on, or under a bit of vanilla ice cream w/ toasted nuts and caramel sauce for dessert. – xo L

  1. 1/2 cup garbanzo-fava flour
  2. 1/2 cup brown rice flour
  3. 1/2 cup tapioca starch
  4. 1/4 cup arrowroot
  5. 1/4 cup sorghum flour
  6. 1/2 cup ground flax meal
  7. 2 tsp baking soda
  8. 2 tsp baking powder
  9. 1 tsp xanthan gum
  10. 1 tsp salt
  11. 1 tsp ground cinnamon
  12. 1 Tbsp ground ginger
  13. 1/4 tsp ground nutmeg
  14. 1/2 cup coconut oil, in liquid state
  15. 2/3 cup honey or maple syrup
  16. 1/4 cup dark molasses
  17. 2/3 cup soy or almond milk
  18. 1 Tbsp vanilla
  19. 1 1/3 cup pumpkin puree
  20. 3/4 cup hot water
  21. 1/2 cup candied ginger, chopped
  22. 1 cup shredded carrots (optional)
  1. Preheat the oven to 350F degrees. Lightly grease a loaf pan with a paper towel dipped in coconut oil.
  2. In a large bowl, or the bowl of a stand mixer fitted with a paddle attachment, combine the flours, baking powder, flax, soda, xanthan gum, salt and spices. Mix well.
  3. To the dry ingredients, add the oil, honey, molasses, milk, and vanilla and mix until the batter is thick and smooth. With a plastic spatula, fold in the pumpkin, ginger and carrots (if using) and the hot water until smooth and well incorporated.
  4. Pour the batter into the prepared pan and bake on the center rack of the oven for 40 minutes. Rotate the pan 180 degrees to ensure even baking, then bake for another 20-30 minutes, or until a wooden toothpick inserted into the center of the loaf comes out clean.
  5. Remove the loaf from the oven and allow to cool on a rack for 20 minutes before running a knife around the edge of the loaf between the gingerbread and the pan. To remove the loaf from the pan, place a cutting board on top of the loaf and invert the gingerbread onto the board. Then, lift the pan away, gently flip the loaf over and let cool completely on a wire rack. The gingerbread will stay, even sliced, in a airtight container under refrigeration for up to 5 days.

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