While I’m not one to start decking the halls until we at least make it to December 1st, I’m all up for testing Christmas recipes well in advance. Such is my dedication, I’ve been testing brandy for the pudding for months. Well, not brandy exactly, more like wine. Wine that I have zero intention of putting into any baked goods, but that’s beside the point. My commitment is real.
This gingerbread is a thing of beauty and should be baked at least once during the festive season, and then multiple times during the year. It’s too damn good to save just for when the tubby guy in the red suit comes to visit.
- 3 cups almond flour
- 1/2 cup coconut oil
- 4 eggs
- 2/3 cup blackstrap molasses
- 3 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 2 teaspoons ground ginger
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- Preheat oven to 180 degrees Celsius.
- Grease a Swiss roll tin with coconut oil and line base with baking paper ( my tin was 32x23cm).
- Beat eggs, oil, molasses, maple syrup and vanilla together until well combined.
- Combine all dry ingredients together and add to the wet mix. Combine well.
- Spread mix evenly into pan and bake for 20 mins. Reduce heat to 100 degrees Celsius and bake for a further 20 minutes until firm and edges have browned.
- Remove from oven and let cool in pan.
- Cut into squares and have a merry Christmas.