2 1/2 cups (350 g) all-purpose gluten-free flour (I used Cup 4 Cup)
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon kosher salt
1 cup (100 g) monk fruit (cup for cup with sugar)
2 tablespoons (42 g) unsulphured molasses
6 tablespoons (126 g) pure maple syrup
4 tablespoons (84 g) organic honey (I use local)
8 tablespoons (112 g) unsalted butter, melted and cooled
1 egg, beaten
1 cup (8 fluid ounces) warm water
2 tablespoons (28 g) olive oil
Powdered sugar (gluten and corn free)
1Preheat your oven to 350°F. Grease an 8-inch square baking pan and set aside.
2In a large bowl, place the flour, baking soda, baking powder, cinnamon, ginger, salt, and monk fruit. Whisk to combine well.
3Create a well in the center of the dry ingredients and add the molasses, maple syrup, honey, butter and egg, mixing to combine after each addition. Add the water and oil, and mix well. The batter will be thick.
4Pour the batter into the prepared pan. Place the pan in the center of the preheated oven, and bake until a toothpick inserted in the center comes out with, at most, a few moist crumbs attached (about 40 minutes). Remove from the oven and allow to cool in pan for 10 minutes before transferring to a wire rack to cool completely.