spiced ginger loaf.

it isn't officially the holiday season until there's gingerbread and a spiked warm beverage. while i'm really in no position to tell you how to make the latter (there's a reason - well, a lot of reasons - this blog isn't called alcohol on sundays. i guess that's one thing we can all be thankful for this year), it's my pleasure to offer you one truly formidable gingerbread recipe.the recipe originally comes from the blog, roost, which is the sort of site you should browse through when you've lost faith in the world. it's exquisitely written and photographed, and the recipes are nothing less than inspiring. 
this is one of the blog's simpler recipes, but a personal favorite: easy, healthy, and addicting. sadly, it's not vegan due to the eggs. still, if you can bear to include them, do! what they lack in ... veganness ... they well make up for in texture and flavor. however, if you want the loaf to last more than a day without getting gobbled up, subbing them out might not be the worst strategy. otherwise, make sure you get a big helping the first time around, because the chances of leftovers are pretty slim.

spiced ginger poppy seed loaf

humbly adapted from roost

2 cups almond flour

½ cup all purpose gluten-free baking flour

1/2 tsp salt

1/2 tsp baking soda

2 ½ tsp ground cinnamon

1 1/2 tsp ground nutmeg

4 tsp ground ginger

3 eggs

1/2 cup honey

1/2 cup vegetable oil

2 tablespoons poppy seeds

preheat oven to 350F.

mix dry ingredients in a bowl. mix wet ingredients in a separate bowl. toss dry ingredients into wet ingredients and stir until combined. pour into a greased loaf pan.

bake for 45 minutes to an hour. if the top starts to get too brown, lay a sheet of foil on top to prevent burning. i did this for the last 10 minutes. remove from oven and insert a toothpick in the center. if it comes out dry, the loaf is done! let cool for about a half hour before serving with tea, mulled wine, or your holiday drink of choice.