Tosca Reno


Tuesday, November 27, 2012

Paleo Gingerbread for the Holidays!

Last night my daughter and I came home from the office completely zonked. We were even too tired to get through a workout. Instead we decided to get creative in the kitchen and bake. We've been experimenting with this delicious paleo bread recipe from one of my favorite newsletters, Goop - yes, Gwyneth Paltrow's newsletter! Last night's experiment was a HUGE success, we crafted a delicious, paleo-friendly, alternative-sugar based gingerbread jam-packed with dried fruits, nuts and spice perfect for your holiday menu. I'm surprising my book team with it today at our meeting.

Here is the recipe - sorry if you felt like you had to jump through some social media hoops! I promise this recipe is entirely worth it :)


1 large orange
1/2 cup candied ginger
1 1/2 cups pitted dates
1 cup cranberries
1/2 cup walnuts
2 cups almond meal
1 cup coconut flour
1/2 cup honey
2 tbsp molasses
1 tbsp vanilla
1 tsp sea salt
1 teaspoon baking soda
1/2 tsp baking powder
1 teaspoon each ground ginger, cloves and allspice
1/2 teaspoon ground nutmeg
1/2 cup coconut oil
2 eggs
*1/2 cup plain full fat yogurt (OPTIONAL! If you are a strict paleo use 1/2 cup applesauce and add a 1/2 cup more almond flour)


Preheat oven to 350 degrees F.

Prepare 8 x 8 inch baking pan by coating lightly with oil and dusting with flour.  Set aside.

Cut orange in half.  Squeeze juice from orange and reserve in 1 cup measuring cup.  To orange juice add molasses and vanilla.  Add enough yogurt to make one full cup.  Set aside.

Place orange rinds in bowl of food processor along with ginger, dates, cranberries and walnuts.  Pulse until chunky paste results.  Set aside.

In medium bowl measure flours, baking soda and powder, sea salt and spices.  Mix together well.  Set aside.

In large bowl combine eggs, honey and coconut oil.  Beat well for 3 minutes.  Add yogurt/orange juice mixture and beat another 3 minutes. 

Add flour mixture to egg mixture and beat until smooth.  Fold in processed fruit and nut mixture and gently mix until just combined.

Pour mixture into prepared 8 x 8 baking pan.

Bake at 350 for 45 to 55 minutes.  Test cake with toothpick to make sure it is baked all the way through. 

Remove from oven and let cool.

Cut into squares and serve.  Delicious!!


  1. What could I use in place of yogurt? I stay away from dairy but this recipe looks amazing!! Could I use Coconut "yogurt?"

    1. I think she added that you can use 1/2 c. apple sauce plus additional 1/2 c. almond meal :)

    2. maye coconut milk?

  2. Ah sadly it has orange, will have to find a substitute

  3. Since candied ginger is not Paleo, do you have a suggestion for a substitute?

  4. Here is a recipe for candied ginger made with honey:

  5. Tosca, this looks AMAZING and I can't wait to try it!! I can just imagine the beautiful aroma these ingredients make when mixed together and baked. Thanks so much!

  6. It not only looks and sounds healthy and d-lish, I thank you for introducing me to goop!! Subscribed!! Have a blessed dat Tosca ;)

  7. Can you substitute a grain flour/meal for the almond meal? I'm allergic to peanuts and tree nuts but this sounds delicious!

  8. I just made this tonight. It is unbelievably delicious!

  9. This comment has been removed by the author.

  10. I'm assuming you zest an entire orange before juicing?


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