This vegan and gluten free gingerbread is spicy, hearty, and studded with walnuts, chocolate, and candied ginger.
Also – the Wild Friends snack pack giveaway ends midnight on Monday!
My brother and I started a holiday tradition, where we could cook a big dinner for my dad’s side of the family the night before Christmas. It started out as just a baking activity. We had so many fails, it became almost a joke. Like that time we tried to make gingerbread cookies and they were so hard that you could throw them against a wall and they wouldn’t break (we tried) or when we just got goofy with the sugar cookie batter and made this giant, pretty inedible snowman.
Our cooking exploits have gotten a LOT better over the years. We’ve made pot roast and lasagna and cookie trays that have been a lot more successful. My little brother has become quite an excellent sous chef. But we haven’t tried the gingerbread again…until now.
MOLASSES. That’s what we were missing all along! After teaching Spinning on Sunday morning, I was milling around the store looking for some baking inspiration and I came across molasses. Gingerbread it was going to be! What an amazing ingredient for texture and flavor. And boy do you just love that color.
It rained like crazy intermittently throughout the weekend. It was kind of wild! I was worried it was going to break the windows. But that just meant it was the perfect time to do some holiday baking. Since it doesn’t rain very often around here (hi, drought) when it does, you really want to embrace it and bake and snuggle in bed and write holiday cards and burn candles and eat soup. So I did just that. “Easy like Sunday morning”…just all day.
Since we’re going to Mexico over the Christmastime week, I’m not sure what kind of cooking and baking we’ll be able to do, but rest assured that if there are any kitchen fails, I will share them with you. But in the meantime, please enjoy this kitchen success!
- 3 cups gluten free flour blend (or 3 cups regular flour, if not gluten free)
- 1 tsp pumpkin pie spice
- 1 tsp ground ginger
- 1 tsp salt
- 1 tsp baking soda
- ½ tsp black pepper
- ⅓ cup brown sugar
- ¾ cup molasses
- ¾ cup vegetable oil
- ⅓ cup maple syrup
- ⅓ chopped candied ginger
- ⅓ chopped walnuts
- 1 cup dairy-free chocolate chips (Enjoy Life is a great brand)
- Preheat oven to 350 degrees F
- Mix spices, sugar, and flour
- Mix in wet ingredients
- Fold in walnuts, ginger, and chocolate chips
- Line your muffin tin with liners
- Fill each liner to almost the top with batter
- Bake for 30 minutes
- Test with a knife or toothpick that it comes clean
- Cool on a rack and enjoy!
If you like these, you’ll love: Pumpkin Pie Crumble Bars (vegan and gluten free)