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Gingerbread Squares

You will never guess that these gingerbread squares are grain free, gluten, dairy and nut free. They are so delicious and a must for the holiday season.
5 from 2 votes
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dessert
Servings 16 small squares

Ingredients
  

  • 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), see notes
  • 1 tsp vanilla extract
  • 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), see notes
  • 1 tsp baking soda

Instructions
 

  • 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!

Notes

AIP Version:
The substitutions mentioned in the recipe above version will make for a cake that is not fluffy, and spongy, it will be chewier (think more moochi type) in its texture.  I redid this recipe to make an AIP version with a cakey texture. It is exclusively available in my holiday baking class. The original recipe has been around for a while and I know many of my readers like the current version. But if you are looking for a fluffier version, know that you can find that in my baking class.
 
German version:
  •    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)
Zubereitung:
  • 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.