I try to mix up my posts between reflections on food issues and recipes. But recipes are so much easier! I made this gingerbread loaf yesterday for a potluck, and didn’t have a chance to take a pic before, but you can imagine it looked something like this:

It’s vegan, gluten-free, and soy-free :) But don’t let the absence of all those seemingly integral things scare you from trying it!

Preheat oven @ 325F. Lightly grease 7 x 4 x 3” loaf pan w/ oil.

1c sorghum flour
1/2c buckwheat flour
1/2c potato starch & arrowroot flour mix (may also be able to use tapioca instead)
2tsp baking powder
2tsp baking soda
1tsp xanthan gum
1tsp salt
1tsp ground cinnamon
2tbsp ground ginger
1/4tsp ground nutmeg

1/2c coconut oil plus more for pan
2/3c maple syrup
1/4c molasses (brown rice syrup may also work)
2/3c unsweetened almond/rice milk
1Tbsp vanilla extract

1 1/3 c mashed roasted pumpkin (I used a pie pumpkin and it was semi-dry when roasted. You could also use canned pumpkin puree)
1/4c hot water

In a medium bowl, whisk dry ingredients. Add oil, maple, molasses, milk, and vanilla to dry ingredients and stir until thick batter is smooth. (I actually used an electric beater and mixed for 1minute…it gets quite thick this way). Gently fold in pumpkin puree and hot water until the batter is smooth.

Pour into greased pan. Bake gingerbread on centre rack for 40 min, rotating pan 180 after 20. The finished gingerbread will bounce back slightly when pressed, and a toothpick inserted in the centre will come out clean. Note: it may actually take longer to bake than I say here. Just keep checking the centre for done-ness. I suggest lowering your oven temp by 25F after the 40min mark until its done, as to not burn the edges.