Updated: Mar 7
One of my favorite treats during the holidays is a moist and delicious slice of fresh baked gingerbread. Warm spices, earthy molasses, and sweet almond flour perfectly combine in a beautiful egg free, gluten free and dairy free gingerbread. This recipe is super easy to make and tastes so good your whole family will enjoy having this for breakfast or to snack on during the day!
I love the cake like texture of this sweet and fragrant loaf and nothing beats the heavenly aroma in the house when it is baking! My favorite time to enjoy this is when I'm sitting by the fire with a fresh cup of steaming hot coffee and a thick slice of this warm and spicy gingerbread. This simple and scrumptious recipe will keep your taste buds happy all season long.
Why Unrefined Ingredients vs. Refined Ingredients?
Refined foods are foods that have been processed and altered from their natural state. These include foods from organic whole milk that has been pasteurized to increase shelf life to PopTarts, which contain nothing but highly refined and artificial ingredients. Foods that are not refined include eggs, raw milk, and fresh produce.
In our culture, there is virtually no way around processed foods, so my recommendation is to make the best choices with what you have. When choosing foods and ingredients, try to look for items that are less processed as they will contain more nutrients and are not as inflammatory to the body.
Categories of Processed Foods and a few examples of each :
Unprocessed/Minimally Processed foods: fresh produce, whole grains, meats, nuts and seeds and whole milk.
Processed Ingredients: flour, pasta, oils from plants, seeds, and nuts .
Processed Foods: canned fruits and vegetables, canned fish, some cheeses (American, Velveeta), and bread.
Ultra Processed Foods: potato chips, some lunchmeat candy, soda, cookies, crackers, breakfast cereals/pastries, and frozen meals.
Some examples of inflammatory Ultra Processed/Refined ingredients:
Bleached white flour
White Sugar/Castor Sugar
Cooking oils: vegetable, canola, sunflower, safflower, certain seed oils
White table salt
Alternatives to Consider:
Unbleached Organic Whole Wheat Flour vs. Bleached White Flour
Sea Salt/Pink Salt vs. White table salt
Coconut Sugar/Pure Maple Syrup vs. White sugar/Castor sugar
Grass-Fed butter vs. Margarine
Cold Pressed Unrefined EVOO/Avocado Oil vs. Vegetable/Canola/Seed Oils
Whole Milk vs. Skim Milk
Sprouted Whole Grain Bread vs. White Bread
Sparkling Water vs. Soda
Choosing to cook with and consume foods that are minimally processed ensures that what you eat is more nutritionally dense and a better option in supporting health and wellbeing.
So grab some whole food ingredients and let's get cooking!
Paleo Gingerbread Ingredients
5.4 oz can Coconut Cream
1/2 cup Unsweetened Plant Milk
1/4 cup Unsulphured Molasses
1 Tbsp Apple Cider Vinegar
1 tsp Pure Vanilla Extract
2 cups Packed Almond Flour
1/2 cup Packed Coconut Flour
1 cup Arrowroot or Tapioca Starch
1/4 cup Ground Flax Meal
1/2 tsp Fine Sea Salt
1 tsp Baking Soda
2 Tbsp Beef Gelatin
1 cup Coconut Sugar
1 tsp Ground Cinnamon
1 tsp Ground Ginger
1/2 tsp Ground Cloves
1/2 tsp Ground All Spice
1/4 tsp Ground Cardamom
1 tsp Ghee or Coconut Oil
How to Make Paleo Gingerbread
1. Preheat your oven to 325 degrees and lightly grease the bread pan with 1 teaspoon of ghee or coconut oil*.
2. In a small bowl, add the entire contents of the coconut cream, apple cider vinegar, plant milk, vanilla and molasses, stir well to combine and set aside.
3. In a large bowl, combine all of the dry ingredients and mix well with a fork or whisk to combine.
4. Pour the liquid ingredients into the bowl with the dry ingredients and mix well with a wooden spoon or spatula until a thick dough forms. Let rest for 2-3 minutes.
5. Transfer the dough to the baking dish and bake for 60-75 minutes, using a toothpick to check for doneness.
6. Remove and cool completely before slicing.
Q: Why is my loaf still soft in the middle.
A: Sounds like it needed more time in the oven. Be sure to use a toothpick test when looking for doneness.
Q: Can I make these into muffins?
A: Yes! This recipe can also be made into muffins, just adjust the baking time to 30-35 minutes until a toothpick comes out clean. Cool completely before serving.
Q: Can I freeze this?
A: Yes! I love to pre-slice and keep any excess in the freezer so it stays fresher!
If you like this recipe, check these out!
Paleo Banana Blueberry Muffins: My favorite muffin to make year round, banana bread muffins full of sweet juicy blueberries! I love these for brekky and snacking!
Paleo Tart Cherry and Orange Scones: Quick, easy, and so delicious! This family favorite is a must have in the fall and winter seasons!
Paleo Cinnamon Raisin Bread: I can't stop eating this loaf once it's made and cooled! I love to warm it up with a nice cut of grass-fed butter, Yum!
I hope you enjoy this as much as my family does. - Amy