3/4 cup coconut flour
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.