Recipe Review- Paleo Gingerbread Brownies + Caramel Sauce

Merry Christmas Eve, everyone!

On Thursday night, Owen was taking out the trash at around 9 pm, and came running inside telling me I had to check out our front yard. I was in my pajamas already, so I was really not in the mood to go outside. But once he successfully got me to the front yard, this is what we found:


They were not in our tree before…not even 2 hours before! It was the genius of a couple of our friends who found these goodies at Goodwill. We think it’s so hilarious. And yes, they have been in our tree ever since!


‘Tis the season for all things gingerbread. Thanks to the genius of PaleOMG, you can have gingerbread treats made with whole ingredients. I wouldn’t say this recipe is  good for you, but it is definitely a better alternative to other brownies made from a box.

I wanted to feature this recipe in time for Christmas so you would have an idea for a Christmas treat you can feel a little less guilty about! Find the recipe here.

Preparation: You basically make the batter entirely out of the food processor, which is nice for clean-up. The only thing I wish I would have done is used my larger food processor. I was close to running out of room in my small one!

Adjustments I made:

  • Used 2 tbsp of gluten free baking flour instead of coconut flour- I only did this because I didn’t have coconut flour on hand.
  • Used a 9×9 pan instead of a 8×8- again, this was because I only have a 9×9.

I don’t think the GF baking flour made a difference in this recipe, especially since it is such a small amount. The only thing to note about this is that the brownies are no longer “paleo-friendly” if you use just GF baking flour as opposed to the coconut flour.

I wish I had an 8×8 to use instead of the larger pan because my brownies came out a little thin. That extra inch makes a difference!

Review: YUM! I loved this recipe. Juli from PaleOMG is a genius. It was easy and quick enough, plus delicious. I couldn’t believe they were paleo! The only thing we noticed about these brownies was that they were a little dry. It honestly could have been the GF baking flour that made our batch taste a little dry. Either way, I don’t really know what could fix that other than maybe adding a little more oil or even some unsweetened apple sauce. But other than that, I would change nothing about this recipe. It is delicious and perfect for the holidays!

Try it out and let me know what you think!


I topped my brownie with So Delicious coconutmilk vanilla bean ice cream, and it was awesome. Then I topped it with my homemade paleo caramel sauce. I made a batch of this stuff about a month ago, and have just kept it bottled up in my fridge to use for occasions like this. It is amazing! As a bonus, I’m including the recipe here for you to make and enjoy with your brownies!

Paleo caramel sauce (adapted from Civilized Caveman)
Dairy-free, refined sugar-free, gluten-free, paleo


  • 1 cup canned coconut milk
  • 1 cup pure coconut palm sugar


  1. Combine the ingredients in a pot and whisk together well.
  2. Turn on the stove and boil the mixture for about 15 minutes.
  3. Reduce heat to low and let simmer, stirring occasionally.
  4. Pour the caramel into a bowl and let cool to room temperature, stirring occasionally. It should thicken as it cools to room temp.
  5. Serve immediately, or place in jar to store in the fridge.

Be inspired,



2 thoughts on “Recipe Review- Paleo Gingerbread Brownies + Caramel Sauce

  1. Pingback: Salted Caramel Almond Butter Cups | Kitchenspired

  2. Pingback: Coconut Caramel Sugar Cookies | Kitchenspired

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