Nutritional Wisdom with Carly Pollack


Cut into squares or use cookie cutters to make festive shapes!

1/2 cup pecans or walnuts, finely chopped
1/2 cup raw, local honey
1/4 cup grapeseed oil
2 eggs
1 tsp vanilla extract
1 1/2 cup brown rice flour
1/2 tsp sea salt
1 tsp baking powder
1 tsp baking soda
2 tsp dried ginger
1 1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp orange zest
1 cup unsweetened applesauce

Preheat the oven to 350 degrees. In a large mixing bowl, combine honey and oil. Beat on high speed until thoroughly blended. Add in the eggs, one at a time. Be sure to beat well between eggs. Add in the orange zest and vanilla and continue to blend. Set aside. Meanwhile, spray a 9x9 inch square pan with a nonstick spray. Sift together the dry ingredients and add the nuts. Add some of the dry ingredients to the wet ingredients, a little at a time, blending well. Add in 1/4 cup of the applesauce, blend, then add in more flour. Continue this process until you have added all of the ingredients. Pour the batter into the prepared pan and bake for 20 to 25 minutes or until the gingerbread is done. Check for doneness by inserting a toothpick. Freezes well.

9 squares