Having recently made vegan eggnogg cheesecake bites, I was inspired to make another healthy holiday dessert! I made healthy, guilt-free, cranberry gingerbread. This gingerbread is incredibly moist, and has a layer of cranberry in the middle, and cranberry on top, complete with candied ginger. And since I am The Healthy Mouse, I used my Shape and Bake to easily create a Mickey-shaped gingerbread.
The Shape and Bake kit allows you to bake basically any shape you can imagine! I used the kit to create one big circle, and two smaller circles for Mickey ears. Since I’m not a fan of clutter, I love having this kit, since I can bake a lot of shapes, with just the one kit, rather than having countless different sizes and shaped tins.
- 1/2 cup melted coconut oil
- 1/2 cup ginger syrup (I used The Ginger People’s ginger syrup)
- 1 egg
- 1/2 cup Greek yogurt
- 1/4 cup maple syrup or honey
- 1/2 cup almond milk (unsweetened)
- 1 1/2 cups whole wheat flour
- 1 cup coconut flour (or an additional cup of whole wheat flour, but the final product won’t be as soft)
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 1 can whole cranberries
- 2 tsp ginger
Step 1. Preheat oven to 375 F.
Step 2. Mix all of your wet ingredients together (except cranberries).
Step 3. Mix all of your dry ingredients together in a seperate mixing bowl.
Step 4. Combine both wet and dry ingredients using a mixer. The dough will be very thick and sticky.
Step 5. Grease a pie tin, or if using a Shape and Bake, grease a pan and and your Shape and Bake.
Step 6. Pour half of your batter. Then, spread about 3/4 can of your cranberries onto your batter.
Step 7. Pour the rest of your gingerbread batter on top of your cranberries. Top with the rest of your cranberries, and if you desire you can top with candied ginger. I used Gin-Gin’s ginger candy to do this.
Step 8. Bake for 30-40 minutes.