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 400oF. 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.