Go Back
–+ servings

Triple Ginger Grain Free Gingerbread

Leslie Myers
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings 12 squares
Calories 135 kcal

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
Tried this recipe?Let us know how it was!