Oh. My. Maca! You guyssss. This bread is so, so good! The nutty, malty flavor of maca paired with the tangy, sweet and spicy flavor of crystalized ginger is truly a match made in flavor heaven. This loaf is made with minimal ingredients (gluten and grain free!), moist and incredibly tasty!
Why I Love Maca:
- Maca: Maca is an adaptogen and studies show that maca has positive effects on energy and mood by tonifying and boosting the endocrine system. Positive mood leads to lower levels of anxiety, stress and depression, all three of which maca has been shown to assist in lowering. Maca has a malty, chocolatey and nutty flavor, which makes it great for desserts and baking, like this yummy loaf.
- I use the brand Terrasoul for all my adaptogens, including maca.
Why I Love Ginger:
- First, it is so yummy! Next, it is one of the oldest known natural health remedies in traditional medicine. It has many benefits including aiding in digestion, detoxification, prevents certain types of cancer, boost bone health and so much more. Finally it is brimming with vitamins and nutrients.
- I used Reed’s crystalized ginger that is sweetened with raw cane sugar and nothing else! A little goes a long way and it really is delicious!
In addition to the sweet addition from ginger, this bread is also lightly sweetened with 1 Tbsp. of raw honey, which is also fantastic for your health.
Maca Ginger Loaf
- 3/4 cup almond flour
- 2 Tbsp. maca
- 1 tsp. cinnamon
- 1/2 tsp. aluminum-free baking powder
- pinch of pink salt
- 1/3 cup chopped crystalized ginger
- 1/2 cup almond butter
- 3 whole eggs
- 1 Tbsp. raw honey
Preheat oven to 350 degrees and line a loaf pan with parchment paper.
2. In a medium size bowl mix together all dry ingredients (except the ginger!).
3. In a large bowl, using a hand mixer mix together all wet ingredients until well combined. About 2 minutes.
4. Add dry ingredients to combined wet ingredients and stir until well combined.
5. Fold in chopped ginger, keeping a few pieces aside to decorate the top of the loaf.
6. Pour batter into lined loaf pan and finish with pressing a few pieces of ginger on the top of the loaf.
7. Bake for 25-30 minutes or until bread is golden and toothpick comes out of center clean.
8. Let cool and enjoy! Store in airtight container for up to one week!
Mmm. . .this bread may top my recent pumpkin loaf in terms of flavor! I am obsessed! Do you love ginger? I enjoy it regularly in my lemon water, so this was a fun way to explore eating it! Hope you love it!