Gingerbread Squares (Sneak peek of ENJOY cookbook)

guilt free gingerbread squares


This recipe is a sneak peek of my cookbook “ENJOY – healthy festive meals for you and your loved ones”. Filled with more than 50 recipes, ENJOY teaches others how to make delicious gluten and dairy-free, soy-free, paleo, and autoimmune protocol (AIP) friendly versions of favorite festive dishes, like stuffing and pumpkin pie. It’s also filled with tips and tricks to help you navigate social situations with dietary restrictions and live (and eat!) more sustainably. If you haven’t already, grab a copy here. 

Original post:

I am so excited to share this super delicious gingerbread recipe with you all. It is such a hit and it is going make this fall/winter season so much sweeter for you.

I have been experimenting with cake recipes for awhile. Even though I liked them I didn’t find them to be amazing enough to put up on my blog. The other day it suddenly got cold for one day in New York City and all I wanted to do is drink tea and eat gingerbread. So I looked for my old notes on cake recipes I came up with and decided to freestyle a gingerbread recipe. To my surprise it turned out really good right away. After a few tweaks it was perfect and ready to share with the world. 🙂

My husband loves it, my friends love it and I am convinced you are gonna love it too! But the most exciting part about it is that it is dairy-free, gluten-free, paleo, nut-free and refined sugar-free! Hence, if you have food restrictions and you can never eat dessert at a holiday party, just volunteer to make dessert and bring this gem along. I promise your friends won’t be able to tell that it is free from so many common food allergens.

guilt free gingerbread squares

For the best results simply mix all the wet ingredients first using a blender. In a separate bowl mix together the flours, spices and baking soda. Now blend it all together to form a smooth batter. This recipe is very easy to make and fast. It only has to bake for 30 minutes.

These gingerbread squares are the perfect recipe to make when you

  • have friends over
  • want to bring something for a holiday party
  • want to cuddle up at home.

A nice side effect is that your house will smell divine!

Now I would love to hear from you. Try the recipe and let me know what you think in the comment section below. Also don’t forget to connect with me on social media.

Happy baking


Print Recipe
Gingerbread Squares
You will never guess that these gingerbread squares are grain free, gluten, dairy and nut free. They are so delicious and a must for the holiday season.
Votes: 2
Rating: 5
Rate this recipe!
Course Dessert
Prep Time 10 minutes
Cook Time 30 minutes
small squares
Course Dessert
Prep Time 10 minutes
Cook Time 30 minutes
small squares
Votes: 2
Rating: 5
Rate this recipe!
  1. Preheat oven to 350 degrees.
  2. Combine the liquid ingredients (coconut milk, banana, coconut oil, honey, eggs and vanilla) in a blender and mix until smooth.
  3. In a separate medium size bowl combine all the remaining dry ingredients.
  4. Add the flour/spice mix into the liquid one and blend until you have a smooth batter.
  5. Pour into a small square cake or brownie pan and bake for 30 minutes in the middle of the oven.
  6. Let cool off, cut into squares and enjoy!
Recipe Notes

Deutsche version:

  •    113ml Kokosnuss milch
  •    1 Banane
  •    2 EL Kokosnuss öl
  •   88g Honig
  •     2 Eier (oder 113ml ungesüßtes Apfelmuss)
  •    1 TL Vanille Extrakt (ohne Alkohol)
  •   140g  Tapioca Mehl
  •   47g Kokosnuss Mehl
  •    1 TL Natron
  •    3 TL Zimt
  •    2 TL Ingwer (gemahlen)
  •    1 TL Nelkenpulver
  •    1 TL Kardamom (weglassen für AIP)


  • Kokosnuss milch, Banane, Honig, Kokosnuss öl, Eier, und Vanille Extrakt in einen Mixer geben und vermischen.
  • Die restlichen Zutaten dazugeben und vermissen
  • In eine kleine viereckige Backform (ca 17 cm Durchmesser) geben und bei 175 grad ca 30 min backen.


  1. Anke Käferstein

    Suuper lecker! And so easy to make! Thank you so much for the recipe.
    This is my first gluten free Christmas ever and as I was looking for some Plätzchen-recipes, I came across your webside. I like it alot.
    Have a wonderful Christmas and keep sharing your yummy recipes 😉

    Greetings from Fürth / Bayern


    1. Anke, thank you so much for nice words and your feedback! I am so happy you like the recipe! Merry merry Christmas to you too, Schoene Gruesse momentan aus Muenchen 🙂

  2. Leona

    I just made these and my boys devoured them!!! However I altered it a bit; used arrowroot instead of tapioca because of a suspected sensitivity, and applesauce instead of eggs because I’m on the AIP diet. Although they tasted delicious, they were very gummy. Is that because of the arrowroot? Is there something I should do differently next time? Thank you.

    1. Hi Leona! Thank you so much for your feedback. And I am so glad your boys liked them :). I have never tried making them with arrowroot flour, although I don’t think it would make them gummier, but I am not sure. The AIP version does not look like the ones in the pictures (it is flatter and definitely more on the gummier side compared to the version that does have egg). You could try adding a bit more coconut flour next time, that might help. Let me know if you have any other questions. <3

      1. Leona

        Thanks for responding. 🙂 Perhaps that’s why mine looked like that, because they’re AIP. No matter, I ate one straight out of the fridge and it was better, less gummy. But I’ll definitely try more coconut flour next time. Thanks again!

  3. Stephanie

    Gingerbread usually has molasses. Is there a reason you chose not to use any molasses?

    1. Hi Stephanie. There is no specific reason. I experimented with different ingredients a few years ago and really loved the outcome.:)

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