Gingerbread Mini Bundts

Gingerbread Mini Bundts (AIP/Paleo) will satisfy your desire for a decadent holiday or wintertime dessert. All the warm, spiced nostalgia, and none of the gluten!

Inspiration can come from the strangest places. I was strolling through a store, enjoying a bit of indulgent retail therapy, when I saw a set of cute little bundt pans. Well, I just had to think of a reason to use them. I mean, how could I not? And since the holidays are coming, I thought of gingerbread…

Before I go any further, I feel like we should discuss AIP/Paleo baking. If you’ve never tried it before, just know that it is freaking difficult to bake without benefit of gluten flour, eggs or sugar. It’s not impossible, but it will take some specialty ingredients, and managed expectations. If you’re like me, you are willing to do whatever is necessary in order to be able to bake. I love baking!

Sweetness that’s GOOD for you?

One really cool thing about this recipe is that the only added sweetener is one that is actually good for you! That’s right. I said it. This helpful sweetener, and only 1/4 cup of it, is blackstrap molasses. Dr. Sarah Ballantyne (aka The Paleo Mom) even wrote an article about it. Now, we still need to be careful about having too many treats, but when we do, we can actually enjoy something with some nutrient benefit!

I garnished these cakes with raspberries, sprigs of mint, and some lemon cream. You can find instructions for the cream on my Strawberry Pie recipe here.

Enjoy your baking, and all the warmth of the season!

Wishing you (as always) love and healing,

Wendi

Gingerbread Mini Bundts

Recipe by Wendi’s AIP Kitchen – http://www.wendisaipkitchen.com Course: DessertCuisine: AIP, Paleo, HolidayDifficulty: Medium

Servings

4

servings

Prep time

40

minutes

Cooking time

30

minutes

Gingerbread Mini Bundts (AIP/Paleo) will satisfy your desire for a decadent holiday or wintertime dessert. All the warm, spiced nostalgia, and none of the gluten!

Ingredients

• Palm oil shortening or coconut oil for greasing

• 3 cups 3 sliced ripe plantains (yellow and black)

• 1/2 cup 1/2 coconut milk

• 1/4 cup 1/4 melted coconut oil

• 1/4 cup 1/4 unsulphered blackstrap molasses

• 2 tsp 2 alcohol free vanilla

• 1/3 cup 1/3 cassava flour

• 1/3 cup 1/3 arrowroot starch/flour

• 1/4 cup 1/4 coconut flour

• 1 TBSP 1 gelatin

• 1 tsp 1 sea salt

• 1 1/2 tsp 1 1/2 baking soda

• 1/2 cream of tartar

• 1 tsp 1 ground ginger

• 1 tsp 1 ground cloves

• 1/2 tsp 1/2 cinnamon

• Optional garnishes: raspberries, mint, or lemon cream (See my recipe for Strawberry Pie for instructions.)

Directions

• Pre-heat oven to 350 degrees F. Grease four 4″ mini bundt pans, and place them on a cookie sheet.
• Place plantains, coconut milk, coconut oil, molasses, and vanilla in a food processor. Process until very smooth, scraping down the bowl occasionally to ensure there are no lumps.
• In a large mixing bowl, whisk together the rest of the cake ingredients: flours, gelatin, salt, baking soda, tartar, ginger, cloves and cinnamon. Add the plantain mixture to the dry ingredients. Stir well to combine.
• Divide batter (it will be thick!) evenly into the prepared tins. Bake for 30 minutes, or until a toothpick inserted into the thickest part of a cake comes out clean.
• Let the cakes cool in their tins for a couple of minutes, then carefully turn them out onto a cooling rack. Let them cool completely before garnishing.

Notes

• Serve fresh! Like other baked things, they begin to go stale after a day.

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