Gingerbread
I originally thought this recipe would be in the snack section of the recipes. I wanted to include a homemade snack bar or protein bar. However, this recipe was so sweet and tasty that it really holds its own as a dessert. I will have to experiment in the future with a gingerbread protein bar.
One side note is that I used a really pretty bundt cake pan, but I couldn’t get the cake to come out as cleanly as I would have liked, hence the pretty apple topping. I am going to make this recipe again and see if I can figure out the secret to getting the cake to release from the pan cleanly. I also want to see if this gingerbread would taste good with apples added into the mix, instead of just on top.
Overall, this is a really great holiday dessert. I am going to make it for Christmas this year.
Ingredients
1.25 cups of almond flour
2 tablespoons arrowroot powder
1/2 teaspoon of sea salt
1 teaspoon baking soda
3 teaspoons ginger powder
1 teaspoon cinnamon
1/4 teaspoon cloves
1/2 teaspoon cardamom
1/4 cup melted coconut oil
1 ripe banana
1/4 cup maple syrup
1/4 cup molasses + 1 tablespoon to drizzle on top
4 eggs
2 teaspoon vanilla extra
1 whole apple
Directions
Preheat oven to 350 degrees F.
Add a small amount of ghee or coconut oil to grease your 8x8 pan or utilize parchment paper. You can also sprinkle some coconut flour or almond flour in the pan to help prevent sticking. I used a bunt cake pan, which was very pretty, but the bread stuck to the pan just a little bit.
Mix the dry ingredients and wet ingredients in separate bowls.
Combine all ingredients together, and mix until smooth.
Bake for 25-30 minutes.
Remove from the oven, and let sit for 15-30 minutes before enjoying. I garnished my gingerbread with fresh apple slices, drizzled molasses, and cinnamon.