What’s the first thing that comes to mind when you think of holiday cheer? For me, it’s family gatherings and the smell of home-baked goodness with holiday spices. My mom has a special spiced fruit loaf that she makes on Christmas Eve, and in anticipation of going home for Christmas, I created this whole food version of a holiday favorite that’s vegan and gluten-free.
This Superfood Gingerbread recipe uses sweet potato, and you’ll be delighted by how moist, dense, perfectly spiced and delicious it is. Indulge it with a side of Creamy Turmeric Latte or with a cup of fair trade tea. I’ve been obsessed with the earthy, rich kukicha–a Japanese blend made stems, twigs and stalks, with a splash of almond milk.
- 1 small raw zucchini
- 1 baked or steamed sweet potato, skin peeled
- 1 tbsp cinnamon
- 1 tbsp pumpkin spice
- 1 tbsp ground ginger (or freshly grated ginger)
- 2 tbsp maca (I like Organic Burst)
- 1/4 cup chia seeds
- 1 cup almond milk
- 1 cup buckwheat flour
- 1 cup all-purpose gluten free flour
- 1 tsp baking powder
- 1/3 cup rice brown syrup (or honey)
- 1/2 cup pumpkin & sunflower seeds
- 1/3 cup coconut oil
- 1/3 cup buckwheat groats (optional)
- 1 vanilla bean (or 1 tsp vanilla extract)
- Bake the sweet potato (45 minutes at 400ºF or until soft).
- In a glass, whisk together the chia seeds and almond milk. Stir again in 10 minutes, then let it set for another 5 minutes.
- Blend zucchini, sweet potato, maca, and all the spices with the chia almond mixture.
- In a large bowl, mix the above liquid mixture with flours, baking powder, brown rice syrup, seeds, groats, coconut oil and vanilla bean.
- Transfer the batter into two lightly greased bread pans, and bake at 350ºF for 60 minutes.
Happy Holidays from Breakfast Criminals! Need a last-minute gift? The heart bowl, a symbol of starting your day with love and following your fearless heart, makes a perfect and very sweet gift for everyone you care about.