Rich and decadent, yet perfectly light and airy, these Gingerbread Cashew Squares are little bites of holiday season magic.
We have been on a baking KICK! Ever since the weather dropped into "acceptable baking weather" range we have been turning out everything from our Fudgy Almond Flour Brownies, to No Sugar Added Banana Hemp Muffins, to these delightful Gingerbread Cashew Squares. That classic gingerbread spice mixed with creamy cashew butter and baked into a simple, yet incredibly satisfying holiday treat. Dress them up with vanilla ice cream or enjoy them plain - you can't go wrong! These tasty squares are so popular amongst family and friends, we've been told we can bring "extras" over any time we want. We'll take that as a winner recipe.
Cashew Butter - We have made these bars with cashew butter and without. Both methods actually works perfectly fine, however, there is a big difference in texture. The addition of cashew butter gives these any extra decadent, almost fudgy texture. Very moist, rich, and delicious. If you don't have cashew, or any nut butter on hand or want to omit altogether, you'll get a lighter, fluffier texture, more like cake.
Maple Syrup & Molasses - Maple syrup and blackstrap molasses give these squares that classic gingerbread aroma and flavor. The liquid sweeteners also add moisture to the mix. If you don't care for the taste of maple and/or the bitterness of molasses, you can replace with honey, agave, or granulated sugar of choice. Brown sugar would be our next pick as it still offers a hint of molasses flavor. To match the level of sweetness, increase your granulated sugar up to ½ cup.
Gingerbread Spice Mix - The dry spice mix used in this recipe is our go-to for all things gingerbread! You can easily double or triple it, as needed, for all your holiday baking needs.
Gingerbread Cashew Squares
- 1 cup almond flour
- ⅓ cup creamy cashew butter optional, but recommended
- 1 egg
- 1 flax egg (1 tbsp ground flax, 3 tbsp warm water)
- 2 tsp vanilla extract
- ⅓ cup maple syrup
- 2 tsp blackstrap molasses
Gingerbread Spice Mix
- ¾ tsp ground cinnamon
- ¾ tsp ground ginger
- ⅛ tsp ground nutmeg
- ⅛ tsp ground allspice
- ⅛ tsp ground cloves
- Whisk flax egg together and let sit until thickened, approximately 10 minutes.
- Add flax egg and remaining ingredients to a large mixing bowl; stir until combined.
- Pour mixture into a 8x8 baking dish. Bake for 25-28 minutes, or until set.
- Let cool for at least 15 minutes prior to slicing.
- Pairs perfectly with vanilla ice cream!