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.
- 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)
- 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.