Nothing says 'tis the season quite like gingerbread. For our wheat or grain avoiding friends, we've put together this festive, paleo-friendly, gingerbread-inspired recipe. Basically, a hybrid between brownies and gingerbread cake, these rich and flavourful brownies are somehow both light and gooey, and we promise you, absolutely delicious. You'll notice collagen as one of the ingredients. This addition is optional, but hey, we're Sproos, so we love putting collagen in everything, plus we think the texture in these brownies is even improved by the collagen! Collagen doesn't affect the flavour, but it does add blood sugar balancing protein in baking, plus, of course you also get the other added benefits of collagen. Make these ahead and keep them in the freezer for when you are craving a healthy holiday treat, or, they're also perfect to share at a festive celebration. We'd even back these brownies as dessert for Christmas dinner! Serve with a dollop of lightly sweetened whipped coconut cream and a sprinkling of finely chopped dried cranberries. Happy Holidays!



PREP TIME: 40 min (20 min for cake, 20 min for whipped cream)   /  COOK TIME: 30 min   /  TOTAL TIME: 1 hr 10 min


For the brownies:

  • 1/2 cup smooth almond butter
  • 1/2 cup maple syrup
  • 2 tablespoons coconut oil
  • 2 eggs
  • 1/4 cup molasses
  • Optional: 3 scoops Sproos Marine or Grass Fed Collagen
  • 2 teaspoons vanilla extract
  • 2 cups almond flour
  • 2 teaspoons cinnamon
  • 1 ½ teaspoons ginger
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1/2 teaspoon sea salt
  • ½ teaspoon baking soda
  • Optional: 2 tablespoons fruit juice sweetened dried cranberries, finely chopped
For the coconut whipped cream:
  • 1 can full-fat coconut milk (from a BPA free can)
  • 1 tablespoon maple syrup
  • 1 teaspoon vanilla extract
  • Optional: Pinch of ground cinnamon


  1. The day before you plan to serve these, place the can of coconut milk in the refrigerator.
  2. Preheat the oven to 350° F. Grease a square 9x9 inch pan with coconut oil, and line it with parchment paper.
  3. Whisk together the almond butter, maple syrup, eggs, coconut oil, molasses and vanilla.
  4. Add the collagen and whisk in until well blended.
  5. Add the remaining ingredients (except the dried cranberries) and stir well to combine.
  6. Bake in the middle of the oven for 30 minutes or until a toothpick inserted in the centre comes out clean. They will still feel very soft in the middle.
  7. Allow to cool before cutting.
  8. To make the coconut whipped cream, 15 minutes before beginning, place the bowl and beaters you will be using in the freezer to chill. A stand mixer or a large bowl and a hand-held mixer will both work just fine.
  9. Using a spoon, scoop out the firm coconut cream, which will be at the top of the can and separated from the coconut water at the bottom. Put the cream in the chilled bowl and save the water for another use.
  10. Beat the coconut cream on high until light and fluffy.
  11. Add the maple syrup, vanilla and cinnamon and beat for another minute or so.
  12. Serve each brownie with a dollop of the coconut cream and, if you like, a sprinkling of chopped dried cranberries.
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