3/4 cup coconut flour

6 eggs

1/2 tsp sea salt

1/2 cup organic  butter

1/3 cup coconut (or other) milk

3 tsps dried ginger

1/3 cup unsulfured black strap molasses 

2 organic ginger tea bags



Melt the butter in a saucepan over a low heat.

Add the milk and the ginger tea bags and let it steep for 5 minutes. Simmering but not boiling.

Then set aside to cool.

Sieve the coconut flour and ginger into a large mixing bowl. Add the salt.

In a separate bowl whisk the eggs and molasses together.

Gradually add the milk/butter liquid, whisking continuously until it is a smoothy, creamy syrup-type goo (description fail).

Add the wet ingredients to the dry, stirring ’til it forms a smooth batter.

Pour batter into a greased 9in x 5in loaf tin.

Bake at 400 for 20 minutes.