December is here and perhaps you’re now in the mood for some festive holiday flavors. I have been hankering for gingerbread lately. A couple years ago I found this great recipe and definitely understood why it was called “Favorite Gingerbread”!
Favorite Gingerbread (halved) https://www.plantoeat.com/blog/2015/12/absolutely-best-ever-paleo-gingerbread-loaf/
Combine first two ingredients in a Pyrex measuring cup and set on stove to melt coconut oil while the oven preheats to 350. Combine flour, salt, and spices in a food processor. Add in eggs and vanilla. Mix in oil and sweeteners from Pyrex. Bake at 350 until done, ~20-25 min. You can make a loaf or cake from the batter, but I chose muffins to assist in portion control. This halved-from-the-original recipe made 12 muffins. 1 muffin = 1 fat serving.
I couldn’t have been more thrilled with the texture. Not all recipes using almond flour come out beautifully, but this is one that was created for almond flour use and the resulting texture was so fluffy and cake-like. One of the best almond flour baked recipes I’ve made! I will definitely be adding in more of the spices the next time I make this. I like my gingerbread SPICY, so if you do too, consider doubling those. (Also note this halved recipe called for ¼ cup molasses. In this blog, I’ve replaced that with extra sugar-free syrup, which is probably our best meltdown-friendly molasses substitute.)
These lightly sweetened, perfectly portioned gingerbread muffins hit the spot for my Christmastime craving. Try them out in a variety of ways: a loaf for the table at Christmas breakfast, muffins for portable snacks, or even mini muffins for entertaining or small hands looking for something to gobble up! Feast on ginger, feast on holiday traditions, and as always…FEAST ON!!!
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