Grain-free, Egg-free, Dairy-free Paleo Gingerbread


For some reason I’ve been craving gingerbread even though it’s spring and no where near gingerbread season.. .if there is such a thing! I was on a hunt for a good recipe. I wanted something a little sweet and a little spicy!

I found this recipe and Mmmm is it good! It hits the spot and is super tasty! I don’t even miss the ‘original’ stuff with lots of white flour and white sugar! This is super fantastic!

I know that black strap molasses isn’t really paleo (so they say – whomever they is!), but I still think it is a much better option than sugar. In fact… do you know what black strap molasses is? It’s the by-products of the process of making refined sugar. So if this is the dross… then it ought to have the good stuff…the minerals and vitamins that are removed from sugar during the refining process. Sounds good to me!

I can’t claim this recipe for my own in the least. It is from Life As A Plate.  I had never heard of this site or even visited once prior to finding this recipe, but it was well worth it! This recipe is one of my new favorites and I think I’ve made it at least 4 or 5 times since I came across it a month ago!

I highly recommend not only trying this recipe, but also visiting the site to read what it says about molasses and it’s composition! There is a lot of great info!

Since Aisling is still off eggs I decided to make an egg free version for her and also for a Bible study gathering that has a few egg-free people in it. The cooking time definitely had to be increased and it was a little softer and didn’t hold together as well, but the taste was still great and worth the little bit of extra effort!

The following is the only change I made to sub out the eggs;



Remove the eggs and instead sub in:

  • 3 TBSP flax seed meal
  • 9 TBSP hot water

Mix the hot water and flax and let it sit until is gels or becomes thick. Usually about 5-15 minutes. Then just mix in with the rest of the batter.

Also, the cook time needs to be increased to 30 minutes at 350 degrees then decrease oven temp to 225 and continue to bake for about 40 minutes or until center is firm and sides look well cooked.

Another thing I really liked about this recipe is the fact that it calls for 3 cups of almond flour which is a lot, but it also makes a 13×9 sized pan! Very rarely do I feel like 2-3 cups of almond flour can be stretched to make enough of something to feed my family! This is fantastic!

Check it out, give it a try and let me know what you think!


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