Homemade Holiday Gingerbread
'TIS THE SEASON FOR GINGERBREAD. As you probably already know I LOVE the holidays, even more so the flavours that come along with them! Chocolate, peppermint, egg nog and the ever-favourite gingerbread are just some of my holiday favourites. Last year I posted several recipe blogs with the chocolate + peppermint combo but never managed to figure out a good recipe for gingerbread until now ... Not going to lie, I'm quite proud of this recipe - after many failed attempts at making gingerbread, this one finally stuck (literally and figuratively).
Not only does this dough satisfy a sweet tooth but it also packs a nutritional punch with the three main spices - ginger (duh), cinnamon and cloves. Ginger is commonly known for it's medicinal properties in helping to soothe upset stomaches or boost the immune system when the flu hits. I love using fresh ginger in warm water as part of my morning routine, but the powder used in this recipe also provides the same benefits.
Next up is the cinnamon. I use Ceylon cinnamon which is said to be true cinnamon, meaning it provides the anti-inflammatory, antioxidant and antimicrobial properties that the powder stuff is known for. To me it also tastes a little bit sweeter than normal cinnamon and a little bit goes a long way - it's super potent in small amounts! Finally, cloves may help reduce inflammation and improve digestion. All warming spices which are wonderful during colder winter months!
Okay, now to the good stuff. For those that got their hands on the T2XL Advent Calendar would've already seen the recipe but I figured it was too good not to share with everyone!
So, enjoy :)
- 1 1/2 Cups of Almond Meal
- 3/4 Cup of Tapioca Flour
- 3 Tbsp. of Coconut Oil (melted)
- 2 Tbsp. of Maple Syrup
- 1 1/2 Tsp. of Cinnamon
- 1 Tsp. of Ground Ginger
- 1/2 Tsp. of Ground Cloves
- 1/2 Tsp. of Vanilla Extract
- 1/2 Tsp. of Sea Salt
- Preheat oven to 350° and place a sheet of parchment paper on a baking sheet
- In a large bowl, mix together all dry ingredients (almond meal, tapioca flour, cinnamon, ginger, cloves and salt)
- In a smaller bowl, mix together wet ingredients (coconut oil, molasses, maple syrup and vanilla extract)
- Combine wet and dry ingredients together and use a mixer to mix them together completely (give it some time to come together, an electric mixer works best!)
- Place dough on parchment paper and place another piece of parchment paper on top
- Using a rolling pin (or wine bottle), roll out the dough between the pieces of parchment paper
- Take the top layer of parchment paper off the dough and cut into desired shapes (you can get a Gingerbread Man cut-out at Bulk Barn or Dollar Store!)
- Place cut out dough on baking sheet – spread them out slightly
- Bake for 10-12 minutes
- Let cool for 15-20 minutes
- Decorate with all the festive decorations you can find! I used regular icing (gasp!) but I know there are healthy alternatives you can do like coconut butter + almond milk + coconut sugar OR vanilla protein powder + almond milk
NOTE: They taste best when shared with others and accompanied with almond milk Baileys & coffee.
What's your favourite holiday recipe? If you're on Instagram, feel free to tag @training2xl and use the hashtag #T2XLtheholidays to show me your favourite holiday treats.