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We’re all for tradition, but when it comes to holiday baking, we’ve always had mixed feelings about gingerbread cookies. Fresh out of the oven, they’re warm and peak holiday—but one day later, a plain gingersnap just doesn’t hold the same appeal. And that’s where these recipes come in: They’ve got all the flavor of gingerbread without the boring sameness. Add-ins like cinnamon, Greek yogurt, and chocolate chips mix up the profile, which means fewer disatissfying cookies and more tiny house-building materials.
This smoothie recipe is the stuff of winter dreams: Warm, filling, and creamy, it blends the line (sorry, couldn’t resist) between beverage and breakfast.
Both hearty and healthy, this recipe gets a welcome twist from the coconut milk-based icing.
These bites manage to be vegan, gluten free, and dairy free—without skimping on flavor. And they give you a burst of energy with a kick of espresso. It’s totally worth a trip to the specialty food store (coconut flour, oat flour, cashew butter, and molasses) for a dessert everyone can enjoy.
Our stomach immediately started to grumble upon seeing these scones. Just the right amount of gooey (nothing worse than a dry scone), these are the opposite of the cardboard gingersnaps from your childhood.
Coconut oil, molasses, and sour cream keep these muffins optimally airy, while also balancing the sharpness of fresh ginger and leaving you with that perfect ratio of crust to fluff.