Mini Gingerbread Loaves (Gluten Free, Dairy Free)
These moist and flavorful mini gingerbread loaves are a popular holiday treat. An easy recipe for a warm, sweet and spicy gingerbread loaf that’s packed full of cinnamon, cloves and ginger. Perfect for those chilly winter mornings.
Well aren’t these mini gingerbread loaves just the cutest thing you’ve ever seen!
I spotted a packet of mini loaf cases in Sainsbury’s. When I was in looking for a circular cake board for my nieces 4th birthday cake. They were just to cute to pass up. So of course I bought a packet and got to thinking would I could bake in them.
Enter this healthy and easy gingerbread loaf recipe. It uses no oil or butter and instead uses plain soy yoghurt.
How To Decorate The Mini Gingerbread Loaves
Decorating the loaves is easy enough to do. The first option is to pipe some buttercream on the top and add chopped pieces of crystallised ginger for that extra kick of ginger. Secondly, drizzle with an icing sugar glaze. Lastly, for a quicker and healthier topping simply dust some icing sugar over the loaves for that extra hint of sweetness.
- Gluten free self raising flour
- Almond flour
- Coconut sugar
- Plain soy yoghurt
- A medium egg
- Coconut milk
- Ground cinnamon
- Ground ginger
- Mixed spice
- Ground cloves
Need More Holiday Baking Inspiration. Check Out These Recipes Next.
The perfect little afternoon treat or lunch box filler. These are a simple and healthier version of the classic gingerbread loaf but made miniature.
Mini Gingerbread Loaves
This moist and flavorful mini gingerbread loaf is a popular holiday treat. An easy recipe for a warm, sweet and spicy gingerbread loaf that’s packed full of cinnamon, cloves and ginger. Perfect for those chilly winter mornings.
- 160 grams Gluten free self raising flour
- 30 grams Almond flour
- 40 grams Coconut Sugar
- 1 medium Egg
- 130 grams Plain soy yoghurt
- 65 ml Coconut milk
- 2 tsp Cinnamon
- 2 tsp Ginger
- 1 tsp Ground cloves
- 1/2 tsp Nutmeg
Preheat oven to 170c and place 6 mini loaf cases on a baking tray.
In a medium bowl mix the dry ingredients together. Then add the sugar and mix to combine.
In a small bowl whisk the egg and the yoghurt together. Then add to the dry mixture and stir until fully incorporated.
Fill each mini loaf case 2/3rd full with mixture and smooth of the top. Place the 6 loaves on the baking tray and cover with tin foil.
Bake at 170c for 8 minutes then remove the tin foil and bake for another 5 minutes or until a toothpick inserted into the middle comes out clean.
Once baked remove from the oven and leave to cool completely before you decorate them.
Store the mini gingerbread loaves in an air tight container and eat within 5 days.