Do you remember the pumpkin bread in a bowl we had a few weeks back? It is pretty amazing right? I made a similar version for my mom recently and she was amazed that it really does taste like the bread… even if the consistency is closer to pudding:-) Well instead of pumpkin bread, this time we have gingerbread in a bowl! I thought with the upcoming Christmas and holiday season that one or two gingerbread treats would be appropriate. I have to admit that while I have eaten gingerbread on occasion, this was my first time making any kind of gingerbread. I have always wondered exactly what it is that gives gingerbread its unique flavor and coloring. Pumpkin, banana and zucchini bread all have very obvious flavor/color sources, but I couldn’t quite see how simple adding ginger would have a big impact. It turns out the gingerbread effect is cause by two ingredients: ginger (naturally) and molasses.The molasses gives the bread that darker color and the molasses and ginger combined are what gives it its unique flavor. Pretty cool, huh? I’m really grateful to Chocolate Covered Katie for coming up with these amazing bread in a bowl recipes. I know when I make actual bread I end up eating more than I should, but this is a great way to have a little single serving bread party. Like last time, just throw everything into your blender and blend away until it is nice and smooth!
Gingerbread In A Bowl
¾ C almond milk
1/3 C apple sauce- I prefer cinnamon
1 C chex cereal, or any flake cereal
½ t vanilla
1/8 t salt
¼ t ginger
½ t cinnamon
Allspice, a few dashes
1 T molasses
Agave to taste
- Put all ingredients into high-speed blend and mix until smooth.
*It will be pretty runny at first, but if you leave it on the counter, or in the fridge, it will thicken up a bit:-) I didn’t put spinach in this one, because I wanted to preserve the gingerbread coloring, but I usually would put a bunch in. Do whatever suits you best!
**The only changes I made from the original recipe were the addition of allspice and the optional spinach as well as changing the cereal to make it gluten-free friendly.