Chestnut Gingerbread

I made this at Christmas and I love how it turned out. It’s very close in flavor and texture to its wheat flour kin. I did use molasses despite my inflammation issues with sugar but some things are worth it.

Originally I added a 1/4 cup granulated erythritol to the recipe but it was too sweet for my taste so I left it out.

1 cup chestnut flour
1/2 cup date sugar
1/2 cup apple sauce
2/3 cup almond milk
1/4 cup molasses
2 Tbs golden flax seed meal
1 tsp baking power
1 1/2 tsp ground ginger
1 1/2 tsp ground cinnamon
1/2 tsp cardamon
1/4 tsp salt

Preheat oven to 400*F. Prepare a 9×9 baking dish by oiling it well. In a large mixing bowl add chestnut flour, date sugar, flax seed meal, baking powder, salt and spices. Mix well. Add apple sauce, molasses, and almond milk. Stir until well combined. Pour the batter into the baking dish. Bake for 25-30 minutes until a toothpick comes out clean. Let cool before cutting. Refrigerate leftovers.

About Vandy Roadifer

Vandy Roadifer has a M.S. in Human Nutrition and lives with complex chronic illnesses, which includes many food allergies and sensitivities. She enjoys creating and sharing great tasting recipes that fit her lifestyle, discussing food related topics, and educating people on how best to meet their individual nutritional needs from an evidence based perspective.
This entry was posted in Breads, Dairy Free, Dessert, Gluten Free, Grain Free, Specialized Diets, Vegan. Bookmark the permalink.

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