Grain-Free Chocolate Pumpkin Gingerbread

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).