• Home
  • About
  • Recipes
  • Recipes
    • vegan
    • gluten-free
    • paleo
    • fruit-sweetened
  • Shop
  • Contact
  • Video Production

Feasting on Fruit

  • Recipes
    • vegan
    • gluten-free
    • paleo
    • fruit-sweetened
  • Shop
  • Contact
  • Video Production

vegan, gluten-free, cakes & breads, fruit-sweetened, oil-free, sweet · December 11, 2017

Glazed Gingerbread Loaf

Jump to Recipe·Print Recipe

This soft simple Glazed Gingerbread Loaf with a drizzly sweet glaze is the perfect healthier holiday recipe for festive parties or just a cozy sweet snack!

Glazed Gingerbread Loaf

I almost wanted to make gingerbread two words because that title felt much too short. Over and on to the eating in 0.3 seconds. But that’s what this recipe is all about – simple, basic, the OG spiced stuff just quietly being Christmas perfect. Because there’s no need to be flashy about it when the flavor and texture are this flawless. Soft and fluffy and flawless.

The Glazed Gingerbread Loaf. (Glaze optional if you take simplicity very seriously.)

I considered cake. I considered cupcakes. But no. A ginger-spiced molasses-spiked batter like this belongs in a loaf pan. Loaf pans were made for this. Born ready for gingerbread-ing. All those batches of banana bread have just been practice runs.

And that loaf pan belongs in your oven. And the JOY of removing a golden, taller than the pan, glorious loaf of gingerbread belongs in your heart.

Glazed Gingerbread LoafGlazed Gingerbread LoafGlazed Gingerbread Loaf

I love a cute cutout muggle-shaped gingerbread cookie as much as the next person, but sometimes you just need a quick trusty blend > dump > bake recipe with zero rolling or cutting or frosting faces.

Because last minute holiday potluck-type parties happen. And Instagram-induced gingerbread hangry-ness happens. And sometimes it’s just cold and I want to stand by the oven and snag some of the toasty-ness and sweet scents for longer than the 12 minutes it takes to make cookies. This recipe is the answer.

There are sososo many reasons to love this gingerbread loaf, but it would be neglectful of me to not talk about the texture a little more in-depth. Because (pardon the strong language) it might just be my FAVORITE gingerbread non-cookie thing I’ve ever made. And that is all because of the soft and super moist texture. Moist but with a still defined crumb, aka the goal of baking always. And this loaf is killing it.

Glazed Gingerbread Loaf

What makes the texture so right?

  • Medjool dates. Hello moisture, sweetness, binding, caramel flavor no one even knew gingerbread was missing until now.
  • Almond butter. Could you use applesauce instead? Maybe. Would you be missing some of the lusciousness this loaf has to offer? Yup.
  • Molasses. Just doing it’s deep rich thang.
  • Tapioca starch. I know I know…I tried to leave it out, I truly did. But it turns a little too crumbly into juuuuuuuust right.
  • Oat flour. Hate it in pie crusts, love it in this bread.

Grain-free option. Almond flour alone is too moist to work with all those dates (read: pan of mush). The best option I found was using the Bob’s Red Mill Paleo Baking Flour. It will make for a denser, less fluffy loaf but still amazingly delicious. In order for it to not be mushy in the middle, I recommend decreasing the amount of milk and increasing the bake time by 5-10 minutes. Or making muffins instead of one large loaf would be a great idea too, maybe better.

Glazed Gingerbread Loaf

The glaze. I simply warmed up coconut butter and drizzled it over top, which hardens beautifully and adds that little extra subtly-sweet something. But if you are trying to make friends or family believe there’s powdered sugar at play here, I recommend this frosting minus the matcha. Warmed up just a little it will be thin enough to drizzle and still set beautifully.

Twinkly pomegranate seeds jewels optional. But I mean come on…

Glazed Gingerbread Loaf

Happy gingerbread not-a-cookie making to you!

Glazed Gingerbread Loaf
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Glazed Gingerbread Loaf

★★★★★ 4.5 from 8 reviews
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 6 slices 1x
Print Recipe
Pin Recipe

Description

This soft simple Glazed Gingerbread Loaf with a drizzly sweet glaze is the perfect healthier holiday recipe for festive parties or just a cozy sweet snack!


Ingredients

Scale
  • 1 cup packed (200g) pitted medjool dates
  • 3/4 cup (190g) non-dairy milk
  • 1/2 cup (130g) almond butter ((or any nut/seed butter))
  • 1/4 cup (80g) molasses
  • 1 1/2 tsp ginger
  • 1 tsp cinnamon
  • 1 tbsp baking powder
  • 1 tsp vanilla extract
  • 1 tbsp lemon juice
  • Pinch of salt
  • 1 1/2 cup (165g) oat flour ((*see notes for grain-free option))
  • 1/2 cup (70g) tapioca starch ((can sub arrowroot or cornstarch))

Glaze**

  • 1/4 cup coconut butter
  • 1 tbsp maple syrup
  • 1 tsp vanilla extract
  • 2–3 tbsp non-dairy milk

Instructions

  1. Preheat the oven to 350F.
  2. Combine the medjool dates, almond milk, almond butter, and molasses in a high speed blender. Blend on high until there are no date chunks left.
  3. Add the rest of the ingredients and blend on low speed until combined. Do not over-blend.
  4. Transfer the batter to a baking pan lined with parchment paper or lightly oiled. 
  5. Bake for 30-35 minutes at 350F, or until golden brown on top and firm when you lightly press the center. Or you can insert a toothpick into the center and make sure it comes out clean.
  6. Remove from the oven and cool completely before glazing.
  7. For the glaze, melt the coconut butter. Add the maple syrup and vanilla. Stir slowly adding the milk until smooth and drizzle-able.
  8. Drizzle onto the cooled loaf and sprinkle with pomegranate seeds. Enjoy!

Notes

*For a grain-free option, you can replace the oat and tapioca flour with 2 cups Bob’s Red Mill Paleo Baking Flour, decrease the milk to 1/2 cup, and bake for an extra 5 minutes or so. It will be more dense though, so for best texture I recommend sticking with oat flour. **Or you can just use straight coconut butter.

Did you make this recipe?

Tag @feastingonfruit on Instagram

 CLICK BELOW TO PIN

 Glazed Gingerbread Loaf

SaveSave

Pin
Share
Tweet
Email

In: vegan, gluten-free, cakes & breads, fruit-sweetened, oil-free, sweet · Tagged: christmas, cinnamon, ginger, holiday, medjool dates, video, oat flour, dairy-free, egg-free

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

recipes to your inbox

enter your email to get on the list!

You’ll Also Love

Creamy Chocolate Chia Pudding
Cranberry Gingerbread Crumb Bars
Gingerbread Caramel Slice

Comments

  1. April says

    December 11, 2017 at 12:16 pm

    Can cornstarch replace the tapioca starch?

    Reply
    • Natalie says

      December 11, 2017 at 12:57 pm

      Yep! I should’ve mentioned that, thanks for the reminder 🙂 Enjoy!

      Reply
  2. Sara says

    December 11, 2017 at 12:19 pm

    It’s a little scary how on the same page we are lately – just this past weekend I baked a gingerbread loaf, too! They’re so underrated!! Yours is gorgeous, per usual! I’m thinking this may give the traditional, beloved cookies a run for their money. Or, we can just indulge in both, right?! 🙂

    Reply
    • Natalie says

      December 11, 2017 at 6:55 pm

      Haha lately and always 😀 Right? I feel like cookies steal all the thunder, but I love a good loaf of the spicy stuff too! But yes, I love both too much to pick. Can’t wait to see how you made yours, probably super simple and fruity as per usual 🙂

      Reply
  3. Jennifer says

    December 11, 2017 at 12:47 pm

    Can I skip the molasses? Maybe add a few more dates?

    Reply
    • Natalie says

      December 11, 2017 at 12:56 pm

      Yep! Just add extra milk to make up for the less liquid, so 1 cup non-dairy milk and a few extra dates will be perfect 🙂

      Reply
  4. Sim says

    December 11, 2017 at 6:19 pm

    Ginger and Molasses…mmmm. Best holiday combination ever!!
    Just wondering – what size loaf pan do you use?

    Reply
    • Natalie says

      December 11, 2017 at 6:54 pm

      Agreed! So the pan I used is actually a glass storage container because I love the slightly smaller size, it’s 8×5.5 inches: http://amzn.to/2yXzhNr A standard loaf pan will work too though, the loaf will just be a little less tall 🙂

      Reply
  5. Ashley says

    December 11, 2017 at 7:56 pm

    Gingerbread + Coconut Butter + Pom Seeds = Dreamiest combo! I get the BEST feedback when I make all your date-sweetened cakes and other goodies, so I can’t wait to give this version a go!

    ★★★★★

    Reply
    • Natalie says

      December 11, 2017 at 10:36 pm

      So dreamy right? Like winter wonderland in loaf form 🙂 Aww that makes me so happy to hear! I think this may be my favorite one yet actually, the texture came out soooo well, so I can’t wait to hear your thoughts (as always!)

      Reply
  6. The Vegan 8 says

    December 11, 2017 at 10:41 pm

    Ahhh, we are gingerbread twinning today, haha! Although, my actual cake is coming this week, lol! This looks so dense and hearty and chewy, gimme that loaf! I love the extra bite that molasses gives gingerbread. Gingerbread is my favorite holiday flavor…the smells, the flavor, the aroma that fills the room. I love it so much that it doesn’t even need frosting. But, I love of course coconut butter frosting too. I love how pretty and festive it looks with all of those pomegranate seeds. Those things are truly like jewels. I’m always amazed by them everytime I see them because they don’t look like food, just jewelry, haha. I think I could be happy with gingerbread year round and never get sick of it. I just love spiced baked goods so much! Looks great Natalie! These plus your gingerbread cookies, I bet your place has been smelling amazing lately!

    Reply
    • Natalie says

      December 12, 2017 at 9:57 am

      When I saw your gingerbread spice email come through i was like YESSSS!! Because whenever you posts a DIY ingredient that means there is a ingredient-in-action recipe not too far behind🤗 And it wouldn’t be gingerbread without molasses in my opinion, I don’t even want to admit how much molasses I’ve been through already this month lol. Aren’t they the prettiest topping ever? I want them to come in every color…wait no, GMO people don’t actually go there😬 I can’t wait for your cake, both for you and selfishly I am so happy you finished the book recipes in time to still post some holiday goodness!

      Reply
  7. Dafna says

    December 12, 2017 at 3:43 am

    It looks so yummy!
    Can I use wholewheat or spelt flour instead of oats? (Sorry for always asking for replacements! )

    Reply
    • Natalie says

      December 12, 2017 at 9:47 am

      Either of those should be fine, spelt is probably more similar to oat flour so would be my choice between the two. And you won’t need the tapioca, so it will be 2 cups total of flour. Hope it turns out perfect 🙂

      Reply
  8. Marie says

    December 12, 2017 at 7:02 am

    Love the recipe!! Could I possibly use arrowroot starch instead of tapioca?
    Keep up the amazing content!❤️

    ★★★★★

    Reply
    • Natalie says

      December 12, 2017 at 9:41 am

      Yep arrowroot will be fine! Hope you enjoy and thanks for the support 🙂

      Reply
  9. Mrs. Ruth Anne Henault says

    December 12, 2017 at 10:57 am

    This is really good and chewy as the vegan 8 said! I love anything “ oaty”! Even more spices would be ok too. I had some very dark and strong/almost molasses maple syrup to use up and I didn’t get around to a glaze this time – any suggestion to avoid the coconut butter? Maybe just a little applesauce or peanut butter to get a runny glaze? Thanks for your site!

    Reply
    • Natalie says

      December 12, 2017 at 7:29 pm

      Oooh deep dark maple syrup sounds amazing in here! Yes you could totally up the spice factor, although i must say in my last test batch i didn’t measure the ginger at all and just dumped and it’s quite SPICY haha. Any sort of nut butter + a bit of maple syrup will make a delicious glaze/sauce although more caramel like than glaze like. Applesauce probably won’t be smooth enough to drizzle nicely and it won’t harden the same way. Hope that helps and thanks for the feedback 🙂

      Reply
  10. Jenny says

    December 13, 2017 at 9:00 pm

    if i were to sub the almond butter for applesauce and also use paleo flour, how should i change the rest of the recipe/directions?

    Reply
    • Natalie says

      December 14, 2017 at 8:59 am

      Hmm I really do not think that combo will work out well unfortunately. You need the almond butter for texture, especially with the paleo flour, it will be too moist/mushy with applesauce. You are welcome to try it but I don’t recommend it. Sorry!

      Reply
  11. Sharon says

    December 16, 2017 at 3:01 pm

    I thought you went Paleo ..was I wrong? BTW would love to see a current what I eat on YouTube! Love this recipe…so making this on Christmas!!!

    ★★★★★

    Reply
    • Natalie says

      December 16, 2017 at 5:26 pm

      I don’t really follow any diet anymore. I eat some paleo foods, some vegan foods, I’ve even started incorporating gluten back in–no rules 🙂 Oh yay, I hope you love the loaf Sharon!

      Reply
  12. Elaina says

    December 20, 2017 at 6:33 pm

    Should I refrigerate the loaf after I’ve glazed it and cut into it? Thanks! Love the recipe.

    ★★★★

    Reply
    • Natalie says

      December 21, 2017 at 11:20 am

      That will keep it fresh and moist the longest, so yes I would recommend it!

      Reply
  13. Stephanie says

    December 26, 2017 at 5:10 pm

    I made this last night, and it turned out alright. I like the texture and was surprised how much it rose while baking. However, it really wasn’t very flavorful – it could use quite a bit more molasses and spices. Also, it has a hint of a sour taste. Maybe from the lemon juice? I’ll try making this again, because the texture turned out great, but I’ll decrease the amount of milk used, and increase the molasses and spices. I may try vinegar instead of lemon juice to see how that does.

    ★★

    Reply
    • Natalie says

      December 27, 2017 at 4:44 pm

      Hi Stephanie! You could certainly add more sweetener, it is date sweetened so not as sweet as a traditional sugar-sweetened loaf. Hmm the lemon shouldn’t make it sour, just compliment the spices and sweetness, but you are welcome to try apple cider vinegar instead. Or remove the acid completely although it may not rise to be as fluffy. I hope the next batch turns out more to your liking 🙂

      Reply
  14. Jasmine Adelaide says

    December 29, 2017 at 3:38 pm

    Hi there, I love your recipes! How long will this keep good after it’s baked?

    Reply
    • Natalie says

      December 29, 2017 at 4:09 pm

      I’d say 4-5 days in the fridge in an airtight container, much past that and it will start to dry out. Hope you enjoy 🙂

      Reply
  15. Ozum says

    January 1, 2018 at 8:24 pm

    I have made this recipe 3 times already since you posted it in December. I just love it! It was just the thing I needed for the cold and festive month of December. I also tried it with fig butter (from Trader Joe’s) instead of dates just to change things up a bit and it was delicious! I have been adding a bit of nutmeg and allspice too, and it’s so good in the morning with my coffee. Thank you for creating it!

    ★★★★★

    Reply
    • Natalie says

      January 2, 2018 at 6:50 pm

      Thank you for the lovely feedback, I am so happy to hear you love this one! Mmm the fig flavor with all those spices sounds marvelous. I’ve had that TJs fig butter before and it’s delish–great idea. That sounds like the perfect cozy morning, I know my gingerbread baking will probably not be over with the new year just yet 🙂 Happy 2018!

      Reply
  16. Julia says

    March 24, 2018 at 6:34 pm

    Delicious thanks! I upped the milk to one cup, added some chocolate chips, swapped almond butter for apple sauce, and used two cups of self-raising flour instead of the oat flour, baking powder and tapioca starch. It was great!

    ★★★★★

    Reply
    • Natalie says

      March 25, 2018 at 8:53 am

      Whoa sounds like a whole new but very delicious recipe, I am so happy it turned out well! Thanks for the feedback Julia (and making me crave gingerbread now ha)😊

      Reply
  17. SDM says

    April 26, 2018 at 2:30 pm

    What size pan do you use?

    Reply
    • Natalie says

      April 26, 2018 at 9:00 pm

      This is just a standard 8×4″ loaf pan😊

      Reply
  18. Ling Yi says

    October 29, 2018 at 8:14 am

    Can these be made into buns as well? If so, what changes should be made? (Eg baking timings, baking pan size, etc)
    Thanks!!
    P.s. I’m such a huge fan of your recipes 🙂

    Reply
    • Natalie says

      October 29, 2018 at 9:33 am

      Hmm like muffins? That would work with the same ingredients, just reduce the cook time to 25-30 mins 🙂

      Reply
      • Ling Yi says

        October 29, 2018 at 10:09 am

        Hmm like bread buns! Those found in bakeries. Will this work as well?^

        Reply
        • Natalie says

          October 29, 2018 at 10:15 am

          No this won’t work, you would need a yeasted recipe for that. Sorry!

          Reply
  19. Mimi says

    January 1, 2020 at 7:16 am

    Wow! This loaf cake is incredible. The texture is dense and moist without being gluey, and the gingerbread flavor comes across just right. I substituted 1/4 tsp of the ginger with cloves, and the intensity of the spices was perfect for me. For the glaze, I used coconut yogurt instead of coconut butter, and even though it won’t harden as well as coconut butter, it tasted amazing – like cream cheese frosting! Thanks for the recipe! It will definitely be a go-to for me during the next holiday season. Best wishes for the new year!

    ★★★★★

    Reply
    • Natalie says

      January 1, 2020 at 2:36 pm

      I am so happy you loved it!! And the coconut yogurt glaze sounds delicious, I’ve made “cream cheese” frostings with yogurt before it works so well as a healthy swap😋😋 Thank you for the lovely feedback, and happy new years to you!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Next Post >

Almond Flour Sugar Cookies

oh, hi there

I’m Natalie, the recipe creator around here sharing simple snacks and treats that are secretly healthy under their sweet dessert disguises!

join the list

Categories

  • breakfast
  • brownies & bars
  • cakes & breads
  • candy
  • cookies
  • cupcakes & muffins
  • pies & crumbles
  • creamy

Search

trending now

SunButter Granola

SunButter Granola

Double Chocolate Oatmeal Cookies

Double Chocolate Oatmeal Cookies

The BEST Healthy Chocolate Cupcakes

The BEST Healthy Chocolate Cupcakes

The BEST Fluffy Vegan Pancakes (gluten-free!)

The BEST Fluffy Vegan Pancakes (gluten-free!)

instagram

Follow @feastingonfruit

Blueberry Walnut Coffee Cake! THE coffee cake for Blueberry Walnut Coffee Cake! THE coffee cake for cozy mornings while we count down days until spring☀️ Vegan and grain-free with an ultra moist fluffy crumb! Recipe below…

Cake
-3/4 cup (180g) non-dairy yogurt
-1/2 cup (125g) almond butter or tahini
-1/2 cup (160g) maple syrup
-1 tsp vanilla extract
-1/3 cup (40g) coconut flour
-1/3 cup (40g) tapioca flour
-2 tsp baking powder
-1/4 tsp salt
-1 cup blueberries (fresh or frozen)
Streusel
-1/4 cup (50g) coconut oil
-1/4 cup (35g) coconut sugar
-2 tbsp (15g) coconut flour
-1 tsp cinnamon
-1/4 cup (30g) chopped walnuts

Preheat the oven to 350F. Whisk together yogurt, nut butter, maple syrup, and vanilla. Add dry ingredients and mix to combine. Gently fold in the berries. Spread into a greased or lined baking dish (mine was 9x6”). In a small bowl combine all the crumble ingredients. Mix with a fork until clumpy. Sprinkle evenly over the top of the cake batter and press in gently. Bake for 38-40 minutes (the center should feel firm to the touch when it’s done). Remove from the oven, cool for at least 30 minutes before slicing.

#veganbaking #coffeecake #glutenfreevegan #brunchrecipes
Some recipes are worth splurging on dairy-free whi Some recipes are worth splurging on dairy-free white chocolate and this is DEFINITELY one of them🤎🤍 That decadent chocolate + peanut butter + coconut middle 1000% deserves the creamy coating and sprinkle finish, trust me💗 Recipe below…

Vegan White Chocolate Valentine’s Truffles
-1 package @emmysorganics Dark Cacao Coconut Cookies
-1/4 cup (65g) almond or peanut butter
-1/3 cup (60g) dark chocolate chips, melted
-Pinch of salt
-1/2 tsp vanilla extract
-8oz vegan white chocolate.
-Optional: natural pink sprinkles + 1/4 cup more melted dark chocolate for topping

Melt the white chocolate. Pour a small spoonful into the bottom of each cavity of the mold, and tilt to coat the bottom and up the sides of each heart. Freeze. Set aside the remaining white chocolate. Melt the dark chocolate chips. In a food processor combine the Dark Cacao Coconut Cookies, almond/peanut butter, melted chocolate, salt, and vanilla. Process until smooth, it should be the consistency of a thick brownie batter. Place about 2 tsps of the chocolate mixture into each heart and press to flatten. Cover with remaining melted white chocolate. Chill until chocolate is set. Carefully remove from the molds. Optionally drizzle with more dark chocolate and top with sprinkles. Enjoy!

#veganchocolate #valentinesrecipes #vegantruffles #healthydesserts
Its #nationalmedjooldateday 🥳🥳 I have wayyyy Its #nationalmedjooldateday 🥳🥳 I have wayyyyyy too many medjool recipes on the blog to mention, so I picked this friday-easy, highly-fudgy, personal fave: No-Bake Vegan Chocolate Cream Pie!

Four ingredient chocolate crumb crust. Three ingredient date-sweetened cream filling. Its truly TOO simple and TOO good❤️

Crust
-2 cups almonds (or nuts of choice)
-1/2 cup cocoa powder
-1/2 tsp salt
-1/4 cup coconut oil
Filling
-12oz unsweetened chocolate, melted
-3 cups non-dairy milk 
-1 cup (10-12) pitted medjool dates (@ndmedjooldates are my favorite!)

Blend almonds, cocoa powder, and salt. Add the coconut oil. Blend until the texture is moist and crumbly. Press into the bottom of a pie pan and up the sides.

Blend the milk and dates on high until very smooth. Add melted chocolate and blend until combined. Pour into the crust and smooth the top. Refrigerate (creamier more like a pudding/mud pie) or freeze (firmer texture) overnight, or for at least 8 hours. Slice and enjoy!

https://feastingonfruit.com/no-bake-vegan-chocolate-cream-pie-2/
Channeling sweet summer energy into this chilly wi Channeling sweet summer energy into this chilly winter week with a Dark Chocolate Raspberry Cheesecake Bar closeup🍫❤️ Swap in any berry you love (big big fan of the tart raspberry tang though😋), but you need a bite of this lush dairy-free filling on top of @emmysorganics dark cacao cookie crust situation. Recipe below…

Crust
-1 package Emmy’s Organics Dark Cacao Cookies
-1/4 cup (30g) almond flour
-2 tbsp (50g) coconut oil
Filling
-2 cups (360g) raw cashews, soaked 3+ hours then drained
-1 cup (240g) full fat coconut milk
-1/3 cup (105g) maple syrup
-2 tbsp lemon juice
-1 tbsp lemon zest
-1 tsp vanilla extract
Swirl
-1 1/2 cup (180g) fresh raspberries
-2 tbsp coconut sugar
-1-2 tbsp water

Combine crust ingredients in a food processor. Process until cookies are broken down and mixture begins to clump together. Press firmly into the bottom of a loaf pan lined with parchment paper. Blend the filling ingredients until very smooth and creamy. Pour on top of the crust. Combine berries, coconut sugar, and water in a small saucepan. Simmer over medium-high heat for 5-7 minutes stirring frequently until it begins to thicken and become syrupy. Smash with a fork until the berries are mostly broken down.  Spoon on top of the cheesecake mixture and use the back of a spoon to swirl. Freeze overnight. Slice into bars and enjoy. Keep leftovers in the freezer. 

#nobakecheesecake #veganrecipes #healthydessert
Spiced Chocolate Chip Cookie Brittle! Think: choco Spiced Chocolate Chip Cookie Brittle! Think: chocolate chip cookie but ULTRA thin and crispy with a layer of dark chocolate underneath and a touch of holiday spice🍪🎄The combination of almond flour and yummy @sunbutter makes this brittle rich and “buttery”😋 Plus vegan, grain-free, and exceptionally giftable! 

New recipe on the blog! Link in my bio✨ https://feastingonfruit.com/spiced-chocolate-chip-cookie-brittle/

#vegancookies #christmascookies #holidaybaking #cookiebrittle #glutenfreebaking #feedfeed #veganpaleo
Is it even christmas time without a gingerbread cu Is it even christmas time without a gingerbread cutout cookie + sprinkles moment??🎄

This is my fave vegan and paleo recipe—super moist and tender with almond flour, heavy on the molasses, with a pop of lemon, and they’re oil-free!

Ingredients
-1/2 cup coconut sugar
-1/4 cup almond butter (or any nut/seed butter)
-1/4 cup molasses
-1 tbsp lemon juice
-2 tsps ginger
-1 tsp cinnamon
-1/4 tsp cloves
-1/2 tsp baking soda
-1 tsp vanilla extract
-2 cups almond flour (oat flour option linked in my bio!)

Whisk coconut sugar, almond butter, molasses, and lemon juice until combined. Add the rest of the ingredients and mix/knead to form a ball of dough. Roll out the dough to 1/4 inch thickness between two pieces of wax paper. Chill dough flat for 30 minutes. Cutout cookies with a cookie cutter, then use a spatula to carefully transfer to a baking sheet lined with parchment paper. Bake for 10 minutes at 350F or until golden around the edges. You can re-roll/cut the excess dough. Cool completely. Decorate (I used melted coconut butter + matcha for the “glaze”) and enjoy!

https://feastingonfruit.com/gingerbread-cutout-cookies/
Vegan Turtle Thumbprint Cookies! A favorite chocol Vegan Turtle Thumbprint Cookies! A favorite chocolate candy turned cookie, and dare I say I like the even BETTER in this form?!🍪🍪 These decadent drizzled cookies took quite a bit of testing because its really two recipes in one: fudgy gluten-free chocolate pecan cookies + homemade vegan caramel. Both simple, both holiday approved, both deliciously rich thanks to the magic of @miyokoscreamery vegan butter🧈

New recipe on the blog🐢 Link in my bio!

https://feastingonfruit.com/turtle-thumbprint-cookies/
Sugar cookies meets efficiency meets frosting pile Sugar cookies meets efficiency meets frosting piled on EXTRA thick in this Vegan Sugar Cookie Tart (or bars!) With a grain-free sugar cookie crust, sweet vanilla frosting filling, and all the holiday sprinkles your heart desires❤️💚❤️ Recipe linked in my bio!

https://feastingonfruit.com/sugar-cookie-tart/

#vegancookies #christmascookies #holidaybaking #sugarcookies #glutenfreebaking #feedfeed
This is not just a candy cane cupcake, this is a C This is not just a candy cane cupcake, this is a CAFFEINATED candy cane cupcake a.k.a. fluffy rich dark chocolate Peppermint Mocha Cupcakes❤️☕️🍫 Naturally sweetened, vegan and grain-free, and with a few different fudge frosting options. Recipe linked in my bio!

https://feastingonfruit.com/peppermint-mocha-cupcakes/
If eating ice cream in December is wrong then…I’ll take your bowl🙋🏻‍♀️🎄🍨

GINGERBREAD BLENDER ICE CREAM with molasses and spices and copious cookie crumbles of course🍪 Recipe below, happy friday!

4-5 frozen bananas
2 tbsp molasses
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/2 tsp vanilla extract
1 tsp lemon juice
Gingerbread cookies, crumbled (link to my fave vegan/gf recipe in my stories!)

Blend everything except the cookies in a high speed blender or food processor until creamy and smooth. Add half of the cookie crumbles. Blend briefly to combine. Spread into a shallow pan or dish. Sprinkle more cookie crumbles on top. Freeze for at least 2 hours. Scoop into bowls, top with more cookies, enjoy!

https://feastingonfruit.com/gingerbread-nice-cream/

Explore

  • Recipes
  • Shop My Favorites
  • Blog

get new recipes

Info

  • About
  • Work With Me
  • Privacy
  • Privacy
  • Press

Copyright © 2023 Feasting on Fruit · Theme by 17th Avenue