Triple Ginger Grain Free Gingerbread
Ingredients
- 2 large eggs
- 1 tsp vanilla extract
- 1/3 cup pumpkin, sweet potato, or butternut squash puree
- 2 tbsp grated ginger
- 2 tbsp maple syrup
- 1/3 cup blackstrap molasses
- 0.875 cup cashew butter (or other nut butter) at room temperature
- 3/4 tsp baking soda
- 1/4 tsp sea salt
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground cloves
- 1/4 tsp black pepper
- 1/2 cup diced candied ginger
Instructions
- Preheat the oven to 350F, and prepare an 8"x8" pan
- In a medium bowl, whisk the eggs well until uniform in color. In order of the ingredient list, add each one at a time, except the candied, whisking well after each addition.
- Pour into prepared 8” x 8” pan.
- Bake for 22-24 minutes at 350F, or until set in the center. The baking time will vary as to the temperature of eggs and other ingredients.
- Allow cooling in the pan for 30 minutes.
- Store in the refrigerator for up to two weeks, or freeze for 6 months in a tightly sealed container.
Nutrition
Calories: 135kcal
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