Tis the season for all things gingerbread. I’m knee deep in baked goods this time of year and this Paleo Gingerbread recipe is always a favorite. In fact, it’s so good that I barely had time to snap a pic before my family devoured them all!
This recipe is great for the family or holiday get togethers. No one will even notice it’s healthy!
I’ve been meaning to try a vegan version using flax eggs but haven’t gotten around to it yet. I have backyard chickens so I am always looking for ways to use up the eggs. However, if you do want to make this one vegan, just stir 2 tablespoons ground flaxseed into 6 tablespoons water and let sit for 10 minutes before using. I have used flax eggs in a several recipes and they always seem to do the job.
Organic Ceylon Cinnamon
Are you using ceylon cinnamon? It’s the only variety that is low in coumarin which can be hepatotoxic if taken daily. It has a lighter and more delicate flavor too. You can read more about the health benefits of Ceylon Cinnamon here but I will also summarize them below.
Ceylon cinnamon is anti-inflammatory, a powerful anti-oxidant, helps manage blood pressure, helps control blood glucose in the brain, preventative to dementia, enhances your cognition, has anti-bacterial and anti-fungal properties, and aides in weight loss by triggering the fat burning process in stubborn fat cells. It is an effective treatment for diabetes in lowering blood glucose, improves insulin sensitivity, has anti-cancer properties, improves cholesterol levels and lowers the risk of cardiovascular disease.
This batch of Paleo Gingerbread is grain free, refined sugar free, gluten free and dairy free. It’s loaded in almonds for protein, coconut oil for a healthy dose of fat, but still full of that delicious gingerbread flavor. Overall, I’d say it has the consistency of a brownie. And although they are delicious freshly baked, for some reason they taste even better on day 2. And because they only take 30 minutes to make, they are quite literally the perfect make ahead holiday treat.
I like my gingerbread really spicy. It’s also delicious with crystalized ginger in it, but then it wouldn’t be refined sugar free so I left it out of this recipe and doubled the powdered ginger instead. If you are feeling fancy, add a few tablespoons of it chopped and watch the majic happen. If you aren’t a fan of ginger, maybe use 1tsp instead of two. But, seriously, the ginger molasses combo is what gives it that true gingerbread flavor we all know and love.
If you try it, let me know what you think!
- 1/2 cup almond butter
- 1/3 cup coconut sugar
- 1/3 cup molasses
- 2 tbs coconut oil
- 2 large eggs
- 2 tsp vanilla bean paste you can sub vanilla extract
- 1 3/4 cup almond flour
- 2 tsp ceylon cinnamon
- 2 tsp ginger
- 1/2 tsp clove
- 1/4 tsp salt
- With an electric mixer, beat eggs, molasses . Add in coconut oil, vanilla bean paste and almond butter and continue to beat until smooth.
- Add almond flour and spices. Beat until well combined and smooth. Batter will be thick and sticky.
- Pour into a parchment lined 8×8 pan. Spread out evenly with a spatula. You may need an additional piece of parchment to help push down the top and spread it out evenly.
- Bake in the oven at 350 degrees for about 25 minutes (check it with a toothpick at 20 minutes). It's done when the toothpick comes out almost clean, like a brownie.
- Let cool completely before serving. It's even better the next day!
Evidence Based Complimentary Alternative Medicine. 2014. Cinnamon: A Multifaceted Medicinal Plant.
Pharmacognosy Research. 2015. Cinnamon: Mystic powers of a minute ingredient.