• ¼ cup coconut oil, melted
  • ¼ cup coconut milk
  • ½ cup maple syrup
  • 1 tsp vanilla extract
  • 3 eggs
  • 2 ¼ cups coconut flour
  • 6 tbsp arrowroot flour
  • 1 tsp baking powder
  • 2 tsp cinnamon
  • 3 tsp ground ginger
  • ¼ tsp allspice
  • ⅛ tsp nutmeg
  1. Preheat the oven to 350°F and line a bread pan with parchment paper.
  2. In a medium mixing bowl, whisk the melted coconut oil with the coconut milk, maple syrup, vanilla extract and eggs.
  3. In a large bowl, mix the coconut flour, arrowroot flour, baking powder and all the spices. Pour the wet ingredients into the bowl with the dry ingredients and mix well with a rubber spatula.
  4. Pour the batter into the prepared baking pan and bake for 45-50 minutes, or until an inserted toothpick comes out clean.
  5. Let the gingerbread cool for at least 10-15 minutes before slicing and serving.