I loooooove gingerbread. It's one of my favourite holiday items, but I have been very put off by how dry it can be and how much sugar can be in it. Over the last two holiday seasons I have worked hard to develop a moist and delicious paleo gingerbread loaf recipe. This is in loaf form rather than cookie dough form, but I like it better.
Kid-Friendly Option: If you want to make it more fun for your kids you can line a cookie sheet with Silpat or parchment paper and place a number of different coconut oil-greased cookie cutters on the baking sheet. Then fill the cookie cutters with gingerbread batter. This will adjust the cooking time to 25 minutes instead of 35.
3 eggs (if you would like to omit eggs, you can use this flax egg recipe instead)
1/3 cup molasses
1/4 cup non-dairy milk of your choice (almond, coconut, rice, hemp)
1 tsp pure vanilla extract
1/4 cup melted coconut oil or applesauce (the choice is yours)
1/4 cup maple syrup or honey (the choice is yours)
1.5 cups almond flour
1 tsp baking soda
1/4 tsp baking powder
1/2 tsp sea salt
1 tsp ground cinnamon
1.5 tsp ground ginger
1 tsp ground nutmeg
pinch of cloves
Preheat oven to 400 degrees Fahrenheit. Line a loaf pan with crumpled parchment paper.
Whisk eggs in a small glass bowl. Then add molasses, almond milk, vanilla, coconut oil and maple syrup or honey. Set aside.
In another bowl, combine almond flour, baking soda, baking powder, sea salt, cinnamon, ginger, nutmeg, and cloves.
Fold wet ingredients into dry ingredients and mix gently until well combined.
Pour batter into your loaf pan.
Bake for 35 minutes or until a knife or toothpick inserted into the loaf comes out clean.
Serve with toppings of your choice: almond butter, unsweetened apple butter, pomegranates or orange slices.