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Vanilla Loaf with Gingerbread Cookie Crumble

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Who else loves the delicious waft of ginger coming from the oven around Christmas time?!


2 ½ cups (250g) almond meal

1/2 cup coconut flour

2 tsp baking powder

¼ tsp sea salt

4 eggs

1 tbsp vanilla extract

2 tbsp melted coconut oil

1/4 cup maple syrup or honey


1/2 cup canned coconut cream (use the hard part that settles on the top of can in fridge)

1 tbsp maple syrup or honey

1 tsp ground cinnamon

2 tbsp melted coconut oil


1 pack Locako DIY Gingerbread Man Mix

1 egg

1 tbsp honey or maple syrup


1. Preheat the oven to 160°C (fan forced) and line a loaf pan with baking paper.
2. To make loaf: mix the almond meal, coconut flour, baking powder and salt in a large bowl.
3. Add the eggs, vanilla, oil, and honey or maple syrup and mix until well combined.
4. Pour into the loaf pan and bake for 45-50 mins.
5. To make cookies: combine the gingerbread cookie mix with the egg and honey/maple syrup. Divide dough into 6 balls and flatten on a baking tray lined with paper paper. Bake for 15 mins.
6. To make cinnamon frosting: Whisk together the hard part of the coconut cream, honey/maple syrup, cinnamon and coconut oil until creamy. Refrigerate to firm up.
7. Once loaf is cool, spread over the frosting and crumble 2 cookies over the top!

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