Gingerbread Squares (Sneak peek of ENJOY cookbook)
Whenever I bring these gingerbread squares they are gone within minutes. You will never guess that they are grain free, gluten, dairy, and nut free. They are so incredibly delicious and a must for the holiday season.
This recipe is a sneak peek of my cookbook “ENJOY – healthy festive meals for you and your loved ones”. Filled with more than 50 recipes, ENJOY teaches others how to make delicious gluten and dairy-free, soy-free, paleo, and autoimmune protocol (AIP) friendly versions of favorite festive dishes, like stuffing and pumpkin pie. It’s also filled with tips and tricks to help you navigate social situations with dietary restrictions and live (and eat!) more sustainably. If you haven’t already, grab a copy here.
I am so excited to share this super delicious gingerbread recipe with you all. It is such a hit and it is going to make this fall/winter season so much sweeter for you.
My husband loves it, my friends love it and I am convinced you are gonna love it too! But the most exciting part about it is that it is dairy-free, gluten-free, paleo, nut-free, and refined sugar-free! Hence, if you have food restrictions and you can never eat dessert at a holiday party, just volunteer to make dessert and bring this gem along. I promise your friends won’t be able to tell that it is free from so many common food allergens.
How to Make Ginger Bread Squares
- For the best results simply mix all the wet ingredients first using a blender.
- In a separate bowl mix together the flours, spices, and baking soda.
- Now blend it all together to form a smooth batter.
- This recipe is very easy to make and fast. It only has to bake for 30 minutes.
These Gingerbread Squares Are the Perfect Recipe to Make When You…
- have friends over
- want to bring something for a holiday party
- want to cuddle up at home.
A nice side effect is that your house will smell divine!
More Holiday Dessert Recipes
- Linzer Cookies (Paleo)
- Delicious Apple Crisp (AIP)
- Pumpkin Spice Pancakes with Chocolate Sauce (Paleo)
- Baked Apples (AIP)
- Winter Fruits with Chocolate Sauce (Paleo)
Now I would love to hear from you. Try the recipe and let me know what you think in the comment section below. And as always don’t forget to tag me in your food pictures on Instagram.
- 1/2 cup coconut milk canned, fullfat
- 1 banana
- 2 Tbsp coconut oil
- 1/4 cup honey
- 2 eggs pasture raised (exchange with 1/2 cup unsweetened apple sauce for AIP or egg-free)
- 1 tsp vanilla
- 1 cup tapioca flour
- 1/3 cup coconut flour
- 3 tsp ground cinnamon
- 2 tsp ground ginger
- 1 tsp ground cloves
- 1 tsp ground cardamom (omit for AIP)
- 1 tsp baking soda
- Preheat oven to 350 degrees.
- Combine the liquid ingredients (coconut milk, banana, coconut oil, honey, eggs and vanilla) in a blender and mix until smooth.
- In a separate medium size bowl combine all the remaining dry ingredients.
- Add the flour/spice mix into the liquid one and blend until you have a smooth batter.
- Pour into a small square cake or brownie pan and bake for 30 minutes in the middle of the oven.
- Let cool off, cut into squares and enjoy!
- 113ml Kokosnuss milch
- 1 Banane
- 2 EL Kokosnuss öl
- 88g Honig
- 2 Eier (oder 113ml ungesüßtes Apfelmuss)
- 1 TL Vanille Extrakt (ohne Alkohol)
- 140g Tapioca Mehl
- 47g Kokosnuss Mehl
- 1 TL Natron
- 3 TL Zimt
- 2 TL Ingwer (gemahlen)
- 1 TL Nelkenpulver
- 1 TL Kardamom (weglassen für AIP)
- Kokosnuss milch, Banane, Honig, Kokosnuss öl, Eier, und Vanille Extrakt in einen Mixer geben und vermischen.
- Die restlichen Zutaten dazugeben und vermissen
- In eine kleine viereckige Backform (ca 17 cm Durchmesser) geben und bei 175 grad ca 30 min backen.