AIP Gingerbread Squares

December 6, 2020 Modified December 28, 2022 By Nicole Charles 32 Comments
This post may contain affiliate links.

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.

stack of three gingerbread squares on a piece of white parchment paper against a white backdrop

This post contains affiliate links.

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

gingerbread squares on a white parchment paper on a white background

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.

brown hand holding a stack of two gingerbread squares against a white backdrop

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:

Looking for more grain-free, AIP/paleo baked goods? Try these: