Gingerbread Loaf

1. Preheat oven to 350F and line a standard loaf pan with parchment paper. 
2. In a small bowl or cup, make a flax egg by combining flaxseed meal and water. Whisk together with a fork and set aside to let thicken and congeal for at least 5 minutes. 
3. In a large mixing bowl, combine oat flour, coconut sugar, cinnamon, ginger, nutmeg, cloves, sea salt, and baking powder. Make a well in the center of the dry ingredients. 
4. In a separate bowl, combine avocado oil, blackstrap molasses, applesauce, apple cider vinegar, and flax egg. 
5. Pour the wet ingredient mixture into the center of the dry ingredients and stir to combine to form the batter.
6. Pour the batter into the loaf pan, using a spatula to help scrape it out the bowl.
7. Bake for 37-40 minutes in the middle rack of the oven. Check with a toothpick for doneness.
8. Remove from oven. Let cool for a few minutes before gently transfer to a cooling rack to cool completely.

Coconut Glaze (optional)

1. Melt coconut butter and coconut oil in the microwave and whisk to combine.
2. Drizzle the glaze with a whisk or use an offset spatula to spread the glaze over the gingerbread loaf. It will harden as it cools. 
3. Dust some cinnamon in a small sifter over the top if you’d like.