Recipe: Gingerbread (Paleo, Vegan, Grain Free)

baked, recipes

Recipe: Gingerbread (Paleo, Vegan, Grain Free)

baked, recipes

Grain free vegan paleo gingerbread title

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! 

Grain free vegan paleo gingerbread 3

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.

Grain free vegan paleo gingerbread 6

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!

Gingerbread (Paleo, Vegan, Grain Free)
Serves 12
Print
Ingredients
  1. 2 large greenish plantains
  2. 1/2 cup almond butter
  3. 1/4 cup honey or maple syrup
  4. 2 tbsp black treacle or molasses
  5. 2 tbsp ground ginger
  6. 1/2 tsp baking powder
  7. 1/2 tsp bicarb
  8. 1/4 cup coconut oil
Instructions
  1. 1. Pre heat the oven to 180 / 350F and grease and line an 8x10 baking tin
  2. 2. Peel the plantain and add to a food processor or blender along with the almond butter. Blend until smooth.
  3. 3. Add the honey / maple syrup, treacle / molasses, ginger, baking powder and bicarb and blend again.
  4. 4. Melt the coconut oil and with the food processor or blender running, drizzle in the coconut oil
  5. 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.
  6. 5. Slice into squares. Can be kept in the fridge for a couple of days or wrapped in foil and stored in the freezer.
Adapted from Purely Twins Chocolate Chip Peanut Butter Blondies
Wholeheartedly Laura https://wholeheartedlylaura.com/

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!

Grain free vegan paleo gingerbread 4

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?

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35 Comments

  1. Kezia

    Oh its getting christmasy! I have been experimenting with plantains too – a bit of a buggar to peel but they do make tasty cake and great for binding so great for people avoiding eggs. I always try to make a gingerbread house – gluten free of course!

    Reply
    • Laura Agar Wilson

      Haha they are a faff to peel aren’t they! I’ve never made a gingerbread house, must try that!

      Reply
  2. Mary

    I’m not a massive fan of gingerbread although I love the smell and it does always make me feel Christmassy! Not many weeks to go now!…

    Reply
  3. Louise @louliveswell

    These look and sound amazing!! I love Xmas baking but I do want to try and find a way to make healthier treats. These fit the bill! Thanks for sharing :) x

    Reply
  4. Pip {Cherries & Chisme}

    It’s like you knew I was looking for an easy paleo gingerbread recipe! Genius!
    I have a bottle of molasses from my trip to Grenada last year that would be just perfect for this :)

    Reply
    • Laura Agar Wilson

      Ooh glad you like the recipe! Let me know if you make them :-)

      Reply
  5. Tamzin

    I am a massive ginger bread fan, love it so this sounds like something I would devour in a very little time!

    Reply
  6. Karina

    Mmm yummy seasonal, nourishing treat!

    Reply
  7. Anna @AnnaTheApple

    I’m off to Berlin (again) in a few weeks to see friends and mosey round the Christmas marks and cannot wait for the German gingerbread. It’s just ahhmazing. These look fantastic. I love the use of the plantains – what a great idea!

    Reply
  8. Amanda @ .running with spoons.

    I honestly can’t wait until I can bust out the gingerbread recipes! I’m definitely a huge fan, which is kind of strange since I used to hate molasses when I was growing up. Actually, what’s even stranger is that I’ll get hit with random cravings for molasses a few times a year and just eat it by the spoonful. Must be all those vitamins and minerals ;)

    Reply
    • Laura Agar Wilson

      I know what you mean strangely enough! There’s something about the stuff isn’t there, I love it mixed with tahini as well :-)

      Reply
  9. Nadia

    I’ve never tried plantains, is their consistency similar to bananas? This recipes intrigued me! They look really good Laura :)

    Reply
    • Laura Agar Wilson

      Their consistency is hard to describe, it like bananas but more dense I think? When they are used in baked goods they create an amazing texture, you’d be hard pressed to think theres no flour in these!

      Reply
  10. Dannii @ Hungry Healthy Happy

    Yum! I love that you used plantain in it. I ate a lot of plantain when I was in Jamaica, so I am looking forward to using it more now I am back.

    Reply
  11. Nikki @ The Road to Less Cake

    I can’t believe Christmas is so close. I’m so not ready for it.
    These look so sticky and nommy. I haven’t been able to find plantain in the UK. I’m not sure if they’d sell it her in Scotland.

    Reply
    • Laura Agar Wilson

      Haha, me too, I usually have most of my presents bought, I’m so behind this year! You might find it in ethnic stores in Scotland perhaps?

      Reply
  12. Purely Twins

    looks great :) glad our recipe inspired you!

    Reply
  13. Lauren

    I bloody love gingerbread! I used to eat it by the bucketload as a kind especially the enders.
    I haven’t cooked with plantains before, but this needs to change!

    Reply
  14. Emma Potts

    These look so good! I haven’t yet tried baking with plantains though I’ve got several of the twins’ recipes bookmarked. Will definitely be trying this one.

    Reply
    • Laura Agar Wilson

      Thanks Emma, I think you’ll love the texture of plantains in baked goods, great that recipes like these are vegan as well :-)

      Reply
  15. Maria @ runningcupcake

    I love gingerbread- so Christmassy and delicious.
    I love your other recipe for gingerbread, but I have never had a plantain, let alone cooked with one.

    Reply
  16. Sophie

    I made them too & loved every bite! They were just amazing! :)

    Reply
  17. Jen

    Made this last night – absolutely delicious!!! Plus, the whole house smelt amazing. However mine is very crumbly and not holding together at all. I wonder if it could be because my plantains weren’t ripe enough? Or maybe I overmixed it? I wonder if it would help if I added an egg next time? Any other ideas?

    Reply
    • Laura Agar Wilson

      Glad it tasted good! Hmm, I wonder if your plantains were too small? Or maybe overcooked? I’m sure if you made again with addition of a medium egg that would sort it either way :-)

      Reply
      • Jen

        Thanks for the response :) I’m definitely going to give it another try with the addition of an egg when the plantains I bought ripen. Its so yummy and not too sweet so even the family without a sweet tooth is enjoying it!

        Reply
  18. Sam @ PancakeWarriors

    Wow love this! I made a chocolate cake with plantains (inspired by Purely Twins as well). It was delish. Can’t wait to try this!

    Reply

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