You might have been able to tell that I’m rather a fan of the old ginger zing, and probably won’t be surprised to see this makeover recipe of an old fashioned gingerbread using our ginger paleo baking mix. It’s soft and rich, and of course easy to make.
Preheat your oven to 150C degrees. Make sure that the oven is fully preheated before you make the gingerbread as it needs to go into the oven as quickly as possible after the batter has been mixed.
Grease and line standard loaf tin with baking paper.
In a large bowl, mix 300g (2 1/4 cup) velvety dry mix with the baking soda or baking powder, and all the spices
In a small saucepan add the coconut nectar and butter or oil. Melt over low heat until nicely combined. Add the nectar and butter/oil mix, followed by the lightly beaten eggs and milk, to the dry ingredients. Whisk to combine, then pour into your prepared loaf tin.
Cook the gingerbread for approx 1 hour and 10 minutes, or until a skewer comes out clean. Can take longer depending on the size of your loaf tin. Remove from the oven and leave to cool in the tin for 30 minutes before turning out.
Serve warm or cold. Enjoy!