Recipe: Banana-Almond Meal Gingerbread

Since I started eating clean I haven't eaten any gingerbread whilst it was always part of my daily diet. So when I found this clean recipe in the Dutch cookbook from Amber Albarda I was really excited! The original recipe uses Spelt meal but I wanted a gluten free version so I substituted it for almond meal and it turned out great! You can eat this as a snack during the morning or afternoon, for breakfast or even serve it with a cup of green tea.

You can keep it up to 3 days in your refrigerator!

The ingredients for 1 gingerbread:

  • 100 g dried figs
  • 140 g almond meal
  • 2 ripe bananas
  • 2 egg whites
  • 1/2 ts baking soda
  • 1 ts baking powder
  • 1/2 ts cinnamon
  • 2 tbs olive oil
  • 1 tbs walnut oil
  • 4 tbs pecans

The directions:
  1. Preheat your oven to 180 degrees Celsius and boil 100 ml water in your kettle.
  2. Coarsely chop the figs and make sure you remove the hard ends and mix them with the boiling water and the baking soda and let them soak for a few minutes.
  3. Meanwhile, mix the almond meal with the baking powder and cinnamon in another bowl. 
  4. Pour the water from the bowl with the figs and slowly stir the olive oil and walnut oil trough the figs. Then smash both bananas and add to the fig-oil mixture. Finally add the meal and stir really good!
  5. Pour the mixture into a greased baking tin.
  6. Coarsely chop the pecans and sprinkle them over the top of the bread. 
  7. Bake the gingerbread for about 45-50 minutes in the oven. The bread is done when a wooden toothpick comes out relatively clean. If the bread is a little bit sticky that's okay!
  8. Let it cool down and serve or save in an airtight box for 2-3 days. 


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