Made with antioxidant-filled molasses and cocoa, this grain-free gingerbread is moist, tender, and not too sweet… Perfect for New Year’s brunch when paired with a steaming cup of coffee. Have a fun and safe weekend… See you on January 1 for the first installment of “365 Days of Fem!”
Ingredients:
2/3 cup pumpkin puree (not pumpkin pie filling, just plain ol’ pumpkin)- 1/3 cup molasses
- 2 Tbsp organic cane sugar
- ¼ cup melted palm shortening or coconut oil
- 4 eggs at room temperature (if they are cold they will harden the oil)
- 1 tsp vanilla
- ½ cup sifted coconut flour
- ¼ cup arrowroot starch
- ¼ cup natural cocoa powder (unsweetened)
- 1 tsp baking powder
- 1 tsp baking soda
- ¼ tsp sea salt
- 2 tsp cinnamon
- 2 tsp ginger
- ½ tsp cardamom
- Powdered sugar for sprinkling on top (optional)
Directions:
- Preheat oven to 350 degrees F. Add first six ingredients (pumpkin through vanilla) to large bowl of stand mixer and mix on medium speed until smooth.
- Add dry ingredients (coconut flour through cardamom) to small mixing bowl. Whisk together dry ingredients until well combined and lump-free, then add dry ingredients incrementally to wet mixture.
- Mix on low until batter is completely smooth.
- Grease an 8×8 baking pan (or line with parchment paper and then spray lightly with cooking spray). Pour gingerbread batter into pan. Bake for 25-30 minutes until top springs back lightly and/or toothpick inserted comes out clean.
- Remove from oven and let cool for 15-20 minutes before sprinkling top lightly with powdered sugar. Cut into squares and serve warm.
- Store leftovers in refrigerator (or freeze).
Yum! I bet these taste a lot like the gingerbread brownies I made a couple of months ago. Delicious to the last crumb!
Your recipes are always such an inspiration to me, Leanne! I just looked at your gingerbread brownie recipe again and they’re very similar — I think the pumpkin really adds to the tender crumb that (both of our) gingerbreads have. Happy New Year to you!