Spicy Ginger Molasses Loaf with Orange Glaze

How to make it

1. Preheat oven to 350F and grease 3 mini or 1 regular loaf pan(s).

2. In a mixer, cream together butter and sugar with a paddle attachment.

3. Add in egg, grated ginger, and apple sauce.

4. In a large bowl, sift together flour and spices.

5. In a medium bowl, combine boiling water, molasses, and baking soda. Let the mixture foam until approximately double in size.

6. Add in half of the dry mix to egg and butter mixture followed by 1/2 of molasses mixture.

7. Mix on low until combined.

8. Add in remaining dry and molasses mixtures.

9. Mix on low until combined.

10. Pour into prepared loaf pan(s).

11. Bake for 35-40 minutes (mini) or 50-60 minutes (regular).

12. Allow to cool.

13. To make the glaze - combine orange juice and powdered sugar replacement in a small bowl, whisking until homogeneous,

14. Pour over completely cooled gingerbread, allowing to drizzle down the sides.

Tips

1. This recipe would taste great with cream cheese frosting. Refer to the Red Velvet Oreo recipe to find a sugar free frosting option!

2. Double the recipe and make in a large bundt cake pan for a fancy and festive dessert.

What you’ll need

1/4 Cup butter, room temperature

1/2 Cup Golden Sugar

1/4 Cup apple sauce

1 egg

2 Tbsps fresh grated ginger

1/2 Cup boiling water

1/2 Cup + 2 Tbsps Cup molasses

1/2 tsp baking soda

1 3/4 Cup flour

2 tsps ground ginger

1/4 tsp cinnamon

1/4 tsp cloves

1/4 tsp ground cardamom

1/4 tsp sea salt

1/4 tsp freshly cracked black pepper

For The Sugar-free Glaze

2 Tbsps freshly squeezed orange juice

1/4 Cup + 2 Tbsps Swerve Icing Sugar Replacement

Candy Cane Chocolate Chip Cookies

how to make it

1. In a medium sauce pan over medium heat, add butter. Move butter around until totally melted. Allow butter to bubble, and foam up, stirring occasionally. Mixture will get very loud as the butter boils. Continue to stir and run a heat resistant spatula along he bottom of the pan to prevent milk solids from burning. Mixture will then get VERY foamy! Keep stirring. Mixture will go quiet. Once there is a brown hue, and nutty caramel aroma, pour butter into a dish. Place in fridge or on ice bath to stop from cooking.

2. Allow butter to cool completely in fridge (2-3 hrs), until it is back to a soft room temperature.

3. In a standmixer with a paddle attachment, cream together butter, sugar, and maple syrup.

4. Add in eggs , yogurt, and vanilla.

5. In a small bowl, mix together flour, baking soda, and sea salt.

6. Fold in try ingredients. When almost combined, add in mix ins, and stir.

7. Scoop cookies out, and place in large zip lock bag. Chill dough for 4 hours (or overnight).

8. Preheat oven to 350F and line cookie sheet with parchment paper.

9. Bake cookies for 9-11 minutes (medium), or ~15 minutes (large).

10. Allow to cool on tray before transferring to a wire rack to cool completely.

What you’ll need

1 Cup butter, browned

1 2/3 Cups brown sugar

1 1/2 Tbsps maple Syrup

1 egg + 1 egg Yolk

2 tsps vanilla

1 Tbsp greek yogurt

2 1/4 Cups flour

1 tsp baking soda

1 tsp sea salt

1/2 Cup white chocolate chips

1 Cup semi sweet chocolate chips

1/3 Cup mint M&Ms, roughly smashed

1/4 Cup crushed Candy Cane

Pistachi-Go Energy Balls

“A fuel good favourite made with just a few simple ingredients; these balls are the perfect way to put a bounce in your step!”

How to make it

1. Soak dates in warm water for 1 hr, or overnight. Drain and pat dry.

2. Using a food processor, combined dates, pistachios, oats, coconut oil, and spices.

3. Mix in cranberries and yogurt chips (omit for vegan option).

4. Roll into 12 balls.

5. If desired, roll in crushed pistachios.

6. Store in fridge for up to 4 days, or freeze.

NOTE: If you do not have a food processor, you can use an immersion blender.

What you’ll need

10 dates, pitted, soaked, and drained

1/3 Cup shelled pistachios + 3 Tbsps crushed pistachios separated

1/4 Cup oats

1 Tbsp coconut oil

1/2 tsp cinnamon

1/2 tsp sea salt

1/3 Cup dried cranberries

3 Tbsps yogurt chips