I'm all for baking over the holidays. Christmas just isn't the same without my Mom's shortbread or flour covered children. I love how the house smells but I do not like how my pants fit.
So I decided to lighten up at least ONE of my recipes this year: Gingerbread. And I'm sharing because that's what the holiday season is all about (Insert eye roll here). Why only one? Because BALANCE. That's why. Besides I can only hear my husband tell me I'm "ruining" one recipe per holiday.
Gingerbread is typically made with butter, white flour and white, refined sugar. Delicious? Yes. TERRIBLE FOR YOU? Yes.
Solution? This version without butter, white flour or refined sugar. YUM. You won't even guess what's in it. YOU WON'T. Plus I made this deliciously sweet glaze to brush on top.
1/2 cup avocado (1 medium) I KNOW RIGHT? CRAZY!
1/2 cup coconut sugar
1/2 cup molasses
1 tbsp apple cider vinegar
2 1/2 cups whole wheat flour + more for dusting
1 tsp baking powder
1/2 tsp baking soda
1 tsp ground ginger
1/2 tsp each nutmeg and cinnamon
1/4 cup coconut oil, melted
2-3 tbsp real maple syrup
1 tsp vanilla
Preheat oven to 350.
Make glaze. Mix coconut oil, maple syrup and vanilla. Set aside.
Mix together flour, baking powder, baking soda, spices and salt. Set aside.
Cream together avocado and coconut sugar.
Add molasses, egg and vinegar. Blend.
Add more flour if it's really sticky.
Roll out dough to about 1cm thickness (if you like a crisper cookie, go thinner) and cut out shapes.
Place on a parchment paper covered baking sheet and bake for 8-10 minutes depending on thickness. Bottoms should be starting to brown.
Let cool for five minutes and transfer to a drying rack. Brush with glaze and let set.
Have yourself a Merry little Christmas!
This recipe has been adapted from The Nutritionnaire.