This vegan gingerbread loaf is thick, satisfying, and full of amazing spice flavor! This is the perfect breakfast or snack treat for the holiday season. Healthy, gluten free and naturally sweetened.
2 c whole grain rolled oats, ground into flour
1 tbsp pumpin pie spice + 1/2 tbsp ground ginger
1 c date paste – I use about 15 medjool dates blended with 1 c hot water, then measure out 1 c paste
1/4 c molasses
2 flax eggs – 2 tbsp ground flaxseed in a bowl with 6 tbsp water, set in the fridge for 15 minutes
Optional: nuts/raisins to mix into batter, vegan whipped cream/vegan yogurt for topping