So, I don't know about you but this time of year just makes me want to dive head first into a bag of gingerbread cookies. But, as a person with gluten issues it also gives me pause to know that the 1 min. indulgence will result in days of an unhappy belly and other issues.
BUT, I wanted my Gingerbread! So, I looked an looked and played an played and tried out this recipe that really meets my taste and comfort needs. I hope you also try and play with it and enjoy your own Gingerbread happiness.
1C peanut or almond butter
1/2 C unsweetened apple sauce
1/2 C almond flour
1/4 C tapioca starch
1-2 T Pumpkin Pie spice OR cinnamon, ginger, clove, nutmeg to taste - if you like it spicy-er add more if you like it more mild add less.1-2 T Pumpkin Pie spice OR cinnamon, ginger, clove, nutmeg to taste - if you like it spicy-er add more if you like it more mild add less. I wanted mine VERY gnger-y so I added A LOT- 1T ea of ginger and cinnamon + 1t cloves & nutmeg You could also add in dried fruit like dried ginger or dried cranberries, apricots, pineapple, etc, or if you are a nut person you could also add in chopped nuts.
1/4-1/2C coconut sugar or agave to taste if you like sweeter-- add more
1/4-1/2C coconut or almond or soy milk -- start with less and watch as it comes together to see if you need more.
All into food processor -- PROCESS
It should look like chunky peanut butter-- if it looks too loose add more tapioca starch tablespoon by tablespoon untlil it comes into a somewhat thick batter.
Dump all into a parchment-lined baking tin
Bake for 15min uncovered in oven at 450
Turn down to 400 and cover with another piece of parchment to prevent burning and bake for another 20-minutes to1/2 hour watch it at 20 min and check that it is cooking through.
When the time is done cool and then place in refrigerator to firm up.
When fully firm slice into small squares.
This is great topped with more nut butter or sugar-free orange marmalade or honey.http://fitveg.blogspot.com//gingerbread
BUT, I wanted my Gingerbread! So, I looked an looked and played an played and tried out this recipe that really meets my taste and comfort needs. I hope you also try and play with it and enjoy your own Gingerbread happiness.
1C peanut or almond butter
1/2 C unsweetened apple sauce
1/2 C almond flour
1/4 C tapioca starch
1-2 T Pumpkin Pie spice OR cinnamon, ginger, clove, nutmeg to taste - if you like it spicy-er add more if you like it more mild add less.1-2 T Pumpkin Pie spice OR cinnamon, ginger, clove, nutmeg to taste - if you like it spicy-er add more if you like it more mild add less. I wanted mine VERY gnger-y so I added A LOT- 1T ea of ginger and cinnamon + 1t cloves & nutmeg You could also add in dried fruit like dried ginger or dried cranberries, apricots, pineapple, etc, or if you are a nut person you could also add in chopped nuts.
1/4-1/2C coconut sugar or agave to taste if you like sweeter-- add more
1/4-1/2C coconut or almond or soy milk -- start with less and watch as it comes together to see if you need more.
All into food processor -- PROCESS
It should look like chunky peanut butter-- if it looks too loose add more tapioca starch tablespoon by tablespoon untlil it comes into a somewhat thick batter.
Dump all into a parchment-lined baking tin
Bake for 15min uncovered in oven at 450
Turn down to 400 and cover with another piece of parchment to prevent burning and bake for another 20-minutes to1/2 hour watch it at 20 min and check that it is cooking through.
When the time is done cool and then place in refrigerator to firm up.
When fully firm slice into small squares.
This is great topped with more nut butter or sugar-free orange marmalade or honey.http://fitveg.blogspot.com//gingerbread