Paleo Gingerbread
Servings: 20 squares
Calories: 185kcal
Ingredients
- 3 cups blanched almond flour such as Bob’s Red Mill
- 2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon ground cardamom
- ¼ teaspoon ground cloves
- 3 eggs beaten
- 2/3 cup blackstrap molasses
- ½ cup coconut oil melted (plus more for greasing the pan)
- 1 teaspoon vanilla extract
- ½ teaspoon maple extract
Instructions
- Preheat the oven to 350ºF.
- Grease a 9×13-inch glass baking dish with coconut oil.
- In a large bowl, combine the almond flour, cinnamon, ginger, baking soda, baking powder, cardamom, and cloves.
- In another bowl, combine the eggs, molasses, coconut oil, vanilla extract, and maple extract.
- Beat well.
- Add the dry ingredients to the wet slowly, combining well.
- Spread the batter into the greased glass dish.
- Bake at 350ºF for 20 minutes, then reduce the heat to 225ºF and bake for an additional 20-30 minutes until the edges are brown and the center is firmed up. (For muffins, bake at 325ºF for 20-25 minutes or until cooked through.)
- Let cool completely before cutting.
Nutrition
Calories: 185kcal | Carbohydrates: 12g | Protein: 4g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 24mg | Sodium: 68mg | Potassium: 186mg | Fiber: 1g | Sugar: 9g | Vitamin A: 35IU | Calcium: 68mg | Iron: 1.3mg