Triple Ginger Grain Free Gingerbread
Equipment
- High-speed blender (or large mixing bowl and whisk)
- 8×8-inch or 9×9-inch baking pan, parchment lined
- Spatula
Ingredients
- Cooking spray for greasing pan
- 3 large eggs
- 1 1½-inch piece of fresh ginger, cut into 3–4 pieces (or 1 Tbsp grated ginger if not using a blender)
- 1 cup cooked sweet potato mashed (microwave a medium sweet potato 9–10 minutes and press, skin and all, into a measuring cup—keeping the skin adds extra nutrients and fiber)
- 1 cup almond or cashew butter
- ¼ cup molasses
- ⅓ cup maple syrup
- ¾ tsp baking soda
- ¼ tsp salt
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground cloves
- ½ tsp ground black pepper
- 1 cup finely diced candied ginger root
Instructions
- Preheat the oven to 350°F. Spray an 8×8-inch or 9×9-inch baking pan cooking spray.
- Blend (or whisk):
- Blender method: Add the eggs and ginger pieces to a high-speed blender. Blend on high for 30 seconds until the ginger is fully broken down.
- Add sweet potato, nut butter, chia seeds ,molasses, maple syrup, baking soda, salt, cinnamon, ground ginger.. Blend until smooth and creamy. Fold in the diced candied ginger
- No blender? Grate your ginger and whisk all ingredients together in a large bowl until fully combined.
- Pour and bake: Transfer the batter to the prepared pan, smooth the top, and bake for 30–35 minutes or until a toothpick inserted in the center comes out mostly clean.
- Cool and cut: Let cool completely before cutting into squares.
Nutrition
Calories: 135kcal
Tried this recipe?Let us know how it was!
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