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
- 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
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.
- 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
- 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.*
*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.
- Category: Desserts
Keywords: aip, paleo, vegan, coconut-free, holiday, gingerbread, gingerbread squares