Seasons Greetings, Darlings!
Aubree Holmes, here. I’m back with another seasonal recipe to serve family and friends this time of year. I’ve used a classic holiday flavor to make a sweet treat that is absolutely delicious for dessert or a perfect cinnamon roll alternative for Christmas morning.
Gingerbread with Nutmeg Cream Cheese Frosting
To make this, fresh ginger is grated into the batter, which is then baked in the form of a loaf so it is actually a ginger “bread.” Cassava flour serves as the base for the Gingerbread, making this a great option for those in your life who need to avoid gluten or grains.
Nutmeg and maple syrup are whipped into non-dairy cream cheese (the real thing works just as well if you’re ok with dairy) to make a frosting that tastes a bit like egg nog—crazy delicious! I like to spread a bunch on top of the Gingerbread and serve it with extra frosting on the side. The Jolie Mixing Bowl is just the right size for this.
This Gingerbread didn’t last long in my house—I hope it’ll be a hit in yours, too!
For more holiday recipes, follow me on instagram @aubreeholmes and check out my website www.aubreeholmes.com.
GINGERBREAD
2 cups cassava flour
¾ cup coconut sugar
1 ½ teaspoons baking soda
1 teaspoon fine sea salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
1 cup milk
¾ cup maple syrup
½ cup melted coconut oil
1 teaspoon vanilla extract
2 eggs
2” knob fresh ginger, peeled
Preheat the oven to 350F.
In a large bowl, whisk together the cassava flour, coconut sugar, baking soda, salt, cinnamon, nutmeg, and cloves.
In a separate medium mixing bowl, whisk together the milk, maple syrup, coconut oil, vanilla, and eggs. Pour this mixture into the large bowl with the flour mixture. Grate in the ginger and whisk until a batter is formed.
Pour the batter into a parchment-lined or greased loaf pan. Bake until a toothpick comes out clean.
Remove from the oven to cool before topping with Nutmeg Cream Cheese Frosting and extra ground nutmeg on top.
NUTMEG CREAM CHEESE FROSTING
16 ounces non-dairy cream cheese
¼ cup maple syrup
½ teaspoon vanilla extract
¼ teaspoon ground nutmeg
¼ teaspoon fine sea salt
Use an electric mixer to beat together the cream cheese, maple syrup, vanilla, nutmeg and salt until well-combined and fluffy.
Spread about a cup of frosting on top of the Gingerbread and reserve the extra for serving.
