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
Units
Scale
- 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