These gluten-free, dairy-free, AIP Gingerbread Squares are the epitome of holiday comfort. They’re super soft and moist, paleo, vegan, grain-free, coconut-free and full of deliciousness.
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I am not exaggerating when I say that these Gingerbread Squares fall within the top 5 baked goods I’ve ever made. They are so good!
Unlike traditional recipes, these paleo and AIP compliant gingerbread squares are allergy friendly. They are completely free of dairy, grains, gluten, nuts, eggs, seeds, and soy products. Not to worry, they are full of flavor and even non-paleo/AIP folks will love this recipe.
These gingerbread bars are soft, light and absolutely scrumptious. They’re sweetened with ripe plantains, applesauce and blackstrap molasses and the olive oil makes these so unbelievably moist.
What I love most about these is that the flavor and the texture get better over time. In fact, I recommend baking these and leaving them covered on the countertop overnight for maximum moisture and flavor.
Here are the main ingredients that you’ll need for these gluten-free, AIP/paleo Gingerbread Squares:
- ripe plantain
- unsweetened applesauce
- olive oil
- unsulphured, blackstrap molasses
- green banana flour and tapioca starch
- cinnamon, powdered ginger and cloves
- apple cider vinegar
How to make this Vegan, coconut-free, paleo/AIP Gingerbread Square recipe:
- First, preheat the oven to 350F and line a 9×6 pan with parchment paper.
- To a high powered blender, add chopped plantain, olive oil, applesauce, unsulphured molasses and vanilla. Blend until smooth.
- To a large bowl, combine all dry ingredients.
- Then, make a well in the center of dry ingredients and add plantain mixture. Stir to combine.
- Next, fold in the apple cider vinegar, being careful not to overmix.
- Pour batter into lined baking dish and bake in oven for 20 minutes.
- Finally, allow gingerbread to cool completely before cutting into squares.
FAQs for these AIP Gingerbread Squares
Can I substitute the plantains?
Bananas won’t work as a substitute for the plantain in this recipe and I haven’t tried anything else. You’ll need a very ripe plantain (some black spots on the outside indicate it’s perfect) which imparts both sweetness and essential texture to these squares
Can I replace the green banana flour?
I have tested this recipe using 1/2 cup cassava flour and 1/2 cup tapioca starch and increased the baking time by 4-5 minutes but the texture is no where near the same using the green banana flour. My recommendation is to stick with green banana flour for optimal results. I recommend this brand. Canadians, you can find this on well.ca and at many health food stores.
Can I use arrowroot starch instead of tapioca starch?
I don’t recommend this substitution in this recipe.
How do I store these Dairy-free, Gluten-free Gingerbread bars?
Store in a sealed container on the countertop for up to 2 days, and then refrigerate for up to 7 days.
If you try these AIP Gingerbread Squares I would love if you gave the recipe a star rating and short review. Be sure to snap a picture of the finished product and share it with me on Instagram by tagging @healmedelicious
You might also like these other gluten-free, AIP/paleo Holiday treats:
- Gingerbread Cookies
- Paleo Crinkle Cookies
- Gingersnaps
- Paleo Thumbprint Cookies
- Nut-free Fruitcake
- Spiced Shortbread Cookies
Looking for more grain-free, AIP/paleo baked goods? Try these:
- Gluten-free Lemon Raspberry Bread
- Cinnamon Rolls
- Spiced Apple Cupcakes
- Easy Paleo Carrot Cake
- Salted Caramel Blondies
AIP Gingerbread Squares (paleo, vegan, coconut free)
- Total Time: 30 minutes
- Yield: 9x6 loaf 1x
- Diet: Gluten Free
Description
These gluten-free, dairy-free, AIP Gingerbread Squares are the epitome of holiday comfort. They’re super soft and moist, paleo, vegan, coconut-free and full of deliciousness.
Ingredients
- 1 cup very ripe plantain, chopped (about 1 large plantain)
- 1/3 cup olive oil
- 1/4 cup unsweetened applesauce
- 1/4 cup unsulphered blackstrap molasses
- 1 tsp pure vanilla extract
- 3/4 cup green banana flour
- 1/4 cup tapioca starch
- 1 tsp cinnamon
- 2 tsps powdered ginger
- 1/4 tsp cloves
- 1/4 tsp salt
- 1 tsp baking soda
- 1 tsp apple cider vinegar
Instructions
- Preheat oven to 350F and line a 9 x 6 pan with parchment paper.
- In a high powered blender or food processor add chopped plantain, olive oil, applesauce, unsulphered molasses and vanilla and blend until completely smooth.
- In a large bowl combine green banana flour, tapioca starch, cinnamon, powdered ginger, cloves, salt and baking soda.
- Make a well in the center of the dry ingredients and add the plantain mixture. Stir to combine.
- Finally, fold in the apple cider vinegar. Do not overmix.
- Pour into lined baking dish and bake in the middle rack of oven for 15 minutes.
- Allow the gingerbread to cool completely before cutting into squares.*
Notes
*These squares are even more delicious once they set and the flavor really develops by the second day so I recommend making these ahead of time if you are serving them for a gathering. Regardless, allow them to cool completely before cutting into them to allow the flavors to set in.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Desserts
- Method: Baked
excellent!! I made them with cassava flour replacing the green banana flour. I prefer the cassava flour. It’s great either way you make it. Thank you for sharing.
Delicious and the texture is light, fluffy and not crumbly at all.
Hi. Could I swap out the olive oil for coconut oil?
I’d recommend something like avocado oil instead of coconut.
I have tried a number of AIP recipes in the last year. This one makes it to my special collection. Easy, (for AIP baking), relatively few ingredients, a perfect crumb and delicious! This is one recipe I will be sure to share with my AIP coaching clients!
Thanks Wendy! Glad you enjoyed!
I had planned on making this, as it looks delicious, but can’t get Plantains where I live in Australia.
Could you substitute frozen ripe plantains for the fresh?
Hi Megan, we haven’t tried this substitution ourselves. Are the frozen plantains raw or cooked? If raw, it should work, just thaw first and drain the liquid.
I have so much home grown ginger. Do you think I could substitute fresh ginger for powdered ? I read online that 1/4 tsp powdered ginger is equivalent to 1 tablespoon of fresh ginger ! So not sure if it would work
These are probably my favourite AIP baked good of all time. I use the batter to make 12 muffins that I bake for approximately 11 minutes at 350°F. So yummy!
This is the absolute best baked good I have ever had
. There is nothing more to say
These are my favorite AIP treat! Personally, I prefer them the day they’re baked. I’ve made them several times, and have a double batch in the oven right now, for Christmas. Everyone I’ve shared them with loves them! (Except, inexplicably, my husband, who likes almost everything I make lol.)
Absolutely BRILLIANT recipe! So incredibly delicious. You really are so creative Nicole. Every recipe I’ve tried from you tastes better than the original I used to eat before eating clean.
love this gingerbread! as other people have commented, the texture is perfect which makes biting into a true gingerbread cake experience. so satisfying! thank you : )
Yum! Really great texture, not grainy like some AIP baked goods. My problem was i binged on it and ate the whole batch pretty quick!
My husband loves gingerbread, so I’ve been on the hunt for a recipe we can both enjoy. This one is fantastic!
Hi Nicole, I’m very curious about this recipe but I wanted to double check; I didn’t think that molasses was AIP compliant because it is a derivative of sugarcane?
If it is, oh man, that changes everything!
Thanks!
Hi PJ – you’ll want to ensure it’s unsulphered blackstrap molasses. Check out Dr. Ballantyne’s piece on this here: https://www.thepaleomom.com/blackstrap-molasses-the-sugar-you-can-love/
Thank you Nicole for this fantastic recipe! Light and fluffy, consistency of real cake. Recipes like this have saved me and I wouldn’t have stayed faithfully on AIP without this one. I eat this gingerbread cake year round. Freeze sliced and pop them in the toaster oven.
Have you developed other cake recipes similar to this but with different flavors?
Hi Mei-mei, thanks so much for your review i am so happy you enjoyed. You might also enjoy my apple spice cake, and zucchini carrot muffins.
Any chance I could use ripe bananas to replace the plantains?
Unfortunately no that won’t work here!
This is such a delicious treat. Thank you so much for sharing your fantastic work!
Amazing !
It felt like i ate cake again! SO GOOD!
Gosh, thank you so much for all your recipes! I have been at AIP for a few years now and your recipes have inspired me and provided much needed flavor! Sending so much love and virtual hugs!
Thanks, Nicole, for another amazing recipe! It’s my first time baking with green banana flour, and I am so pleased with the results. They came out so fluffy, and they are just as delicious as the non-AIP gingerbread that I remember from childhood. The recipe is so easy, and cleanup is quick. These will definitely go into my regular winter rotation. I also appreciate another delicious coconut-free recipe.
Thanks, Nicole, for another amazing recipe! It’s my first time baking with green banana flour, and I am so pleased with the results. They came out so fluffy, and they are just as delicious as the non-AIP gingerbread that I remember from childhood. The recipe is so easy, and cleanup is quick. These will definitely go into my regular winter rotation. I also appreciate another delicious coconut-free recipe.
Thanks so much for taking the time to leave this review. I’m so glad you enjoyed <3
Hello! ? Can I sub molasses with something?
Thank you.
Hey there, unfortunately no, that’s really what makes these stick together and taste like gingerbread!
Quick question on the quantities and baking time. If I wanted to make a big batch, such as tripling the quantity, would I still use the same size baking dish (9×6) and allow for the same baking time (15 mins) as is used for the smaller batch?
Thank you, Nicole!! I love all your recipes!!!
Hey Laura! If you tripled the quantity it’d be a lot more batter so you’d likely have to increase the baking time. You could use the same pan and test with a toothpick from the 15 min mark and that should help you gauge how much longer you’ll need to bake it or, (my suggestion), bake it in batches so that they’re really like squares rather than a tall loaf. Let me know how you like them!
These are *so* delicious – I’ve already made them twice! The flavor is wonderful and gets even better by the second day. And, as others mentioned, they’re very light and fluffy. The second time I made them, I used a muffin tin so I could grab one easily for a breakfast treat or a snack. My kids, who are not on the AIP, love them too. Thank you so much for the recipe, Nicole!
Thanks so much for taking the time to leave this review Cindy!
I absolutely love these Gingerbread Squares! Not only are they delicious and easy to make, but they are also light/airy and fluffy! For anyone who’s also been following AIP for a while, you’ll know that pretty much everything is so dense… these are the complete opposite of that and it is sooo satisfying! I will definitely be making these again, especially for a breakfast treat! 🙂
These are AMAZING! They are light, fluffy and the flavors are bursting! My family (who are not AIP) LOVED them! Also, they are so easy to make. Thank you, Nicole!