There’s no escaping the fact that Christmas is on it’s way. Once we get past Bonefire night I allow myself to start feeling a bit Christmassy and one thing I love about this time of year in the run up to it is gingerbread!
A couple of years ago I shared a recipe for gingerbread made with spelt flour and pumpkin which is also delicious. However I couldn’t help myself creating another recipe, and this time it’s vegan and paleo.
I was inspired after I made Purely Twins Peanut Butter Chocolate Chip Blondies that make use of plantain, a banana like fruit. They had the most amazing texture which I thought would work well in gingerbread and hence this recipe was born. You should be able to find plantains in green grocers, if I can find it in Durham I’m sure it can be found elsewhere too! Depending on the ripeness of the plantains they might have a very slight bananary taste, but that can be quite a welcome additional flavour anyway!
- 2 large greenish plantains
- 1/2 cup almond butter
- 1/4 cup honey or maple syrup
- 2 tbsp black treacle or molasses
- 2 tbsp ground ginger
- 1/2 tsp baking powder
- 1/2 tsp bicarb
- 1/4 cup coconut oil
- 1. Pre heat the oven to 180 / 350F and grease and line an 8x10 baking tin
- 2. Peel the plantain and add to a food processor or blender along with the almond butter. Blend until smooth.
- 3. Add the honey / maple syrup, treacle / molasses, ginger, baking powder and bicarb and blend again.
- 4. Melt the coconut oil and with the food processor or blender running, drizzle in the coconut oil
- 5. Pour the batter into the prepared tin and smooth the surface. Bake for 30 minutes until a toothpick comes out with just a few crumbs.
- 5. Slice into squares. Can be kept in the fridge for a couple of days or wrapped in foil and stored in the freezer.
I used black treacle in this recipe as that’s what I had on had and technically I don’t know if either black treacle or molasses are paleo, but heck, if it mattered that much to you just leave it out and add a touch more honey. They will still taste great!
This gingerbread is chunky, dense and filling, the perfect accompaniment to a cup of chai tea on a cold November or December afternoon!
Are you a fan of gingerbread? Have you tried making your own? Have you ever used plantains before?