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I’m not quite sure how it happened, but it’s December already. I feel like I just put away my holiday decorations and now I’m digging them out of the closet again. As I settle into the season, I find myself with a hankering for all manner of baked goods. Usually something with a good bit of spice and just enough sweetness does the trick.
This gingerbread slice is right up my alley this time of year. Not only is the taste spot-on, but it only takes about 10 minutes of prep time to get it into the oven. In a time when I’m overwhelmed with holiday activities, it helps to have a tasty and uncomplicated recipe to fall back on. This slice is actually a riff on a really easy almond butter brownie I make from time to time. A few simple ingredients come together to make a dense and chewy slice studded with bits of candied ginger. Since the slice keeps pretty well, you can easily use it for gift giving or cookie swaps.
Almond Butter Gingerbread Slice
Makes 9 to 16 slices, depending on how large you cut them.
notes: the almond butter I use is relatively runny, so I only needed to use about 2 tbsp of oil. If yours is thicker, you will need to use more oil.
Ingredients:
- 275 g raw almond butter
- 2-3 tbsp safflower oil
- 200 g coconut sugar
- 1 tbsp molasses
- 1 tbsp flaxmeal + 3 tbsp warm water
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1 heaping tbsp minced candied ginger
- 1/2 tsp ground ginger
- 1/4 tsp ground cinnamon
- 1/4 tsp ground cloves
- powdered sugar for dusting (optional)
Directions:
- Combine the flaxmeal and water and set it aside to thicken/gel.
- Preheat your oven to 350 and line an 8×8 pan with parchment.
- Cream together the almond butter, sugar, molasses, and 2 tbsp of the oil in the bowl of a stand mixer or by hand. If the mixture seems too dry, add another tbsp of oil.
- Once everything has been creamed together, add the remaining ingredients (except for the powdered sugar) and mix until a thick batter forms and all of the ingredients have been incorporated.
- Dump the batter into the prepared pan. Using damp fingers, press it into an even layer.
- Place the pan in the oven and bake for 30-40 minutes until the sides start to pull away from the pan and the center has firmed up.
- Cool completely before slicing.
- You can dust the slices with a bit of powdered sugar if you prefer.
Which treats get you in the holiday spirit?
About Courtney West
Hi I’m Courtney! I'm the owner and creator behind Sweet Miscellany, a very small baking venture based out of Longview, Texas. I specialize in creating vegan, wheat free, and gluten free treats as well as seasonal jams and preserves. Originally I began with the intention of creating healthier sweets made from whole foods and "better for you" ingredients. As my brother, sister, and I had to give up gluten, I began to see the need for more gluten free, wheat free, and vegan baked goods. My baking evolved (and is still evolving) to be able to provide a wide variety of baked goods and desserts to those that may not be able to enjoy conventional sweets. Having to be gluten free or choosing to be vegan (or being both!) should not mean that you have to be deprived of anything, especially dessert! The transition to baking gluten free and vegan has been quite the learning process, but it has taught me that anything is possible as long as I keep at it.
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