Sweetened by banana, blackstrap molasses, and agave, this healthy gingerbread from Allyson Kramer tastes just as rich and spicy as the traditional version.
You may know Allyson from such recipes as her chocolate squash custard, or drenched pad thai salad, or from previous live hangouts about gluten-free cooking and her history with celiac disease.
This recipe comes from Allyson’s newest cookbook, Sweet Eats For All, available now on Amazon – would make a lovely Christmas gift, I think. You can also enter to win a free copy below!
I am thrilled to be hosting Allyson for a live q&a session, and will be getting lots of answers about gluten-free vegan baking techniques for you! That’s her gorgeous photo up there, too, both the book cover and the gingerbread squares on the right.
Gingerbread Squares
Prep time:
Cook time:
Total time:
Makes 8 squares
Reprinted with permission from Allyson Kramer
Soy Free – Corn Free – Bean Free
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Ingredients
- 1 ripe banana, mashed
- 2 tablespoons blackstrap (or regular) molasses
- 1 teaspoon freshly grated ginger
- 1 teaspoon cinnamon
- 1/4 teaspoon cloves
- 1/4 teaspoon salt
- 2 tablespoons agave or maple syrup
- 2 tablespoons ground chia seed
- 1 cup almond meal
- 1⁄3 cup teff flour
Directions
- In a large bowl, stir together the banana, molasses, ginger, cinnamon, cloves, salt, and agave until smooth.
- Fold in the chia seed, almond meal, and teff flour. Lightly grease a 4 x 8-inch loaf pan and spread the mixture into the pan. Bake for 30 minutes at 350F.
- Let cool completely and then slice into squares. Store in an airtight container up to 1 week.
What is your favorite type of baked goodie? Post below to enter the giveaway!
P.S. The muffin Allyson mentioned is this: Chocolate chip banana nut muffins
