Paleo Gingerbread

28 Oct

Living in New England there are certain flavors one associates with certain times of year and gingerbread is definitely a fall/winter flavor!  I was able to create an amazing light, moist paleo gingerbread with only 1 teaspoon of sweetener per serving!  This recipe follows all Lurong Paleo Challenge 2012 guidelines.  It was a huge hit after dinner last night.  I was asked, “Did you use coconut flour?”  “No, I didn’t use any type of flour.”  “Then what’s it made of?”  See below and enjoy!

Ingredients:

1 cup pumpkin

1 cup mashed sweet potato

2 cups almond butter

1/2 cup coconut nectar or organic blue agave

4 eggs

4 egg whites

1/2 tsp. kosher or sea salt

1 tbl. vanilla extract

3 tsp. ground cinnamon

3 tsp. ground ginger

3/4 tsp. ground nutmeg

3/4 tsp. ground cloves

3/4 tsp. ground allspice

Coconut oil (for greasing the pan)

Method:

Bake approximately 2 pounds of sweet potato at 400°F until fork tender, approximately 60 minutes.  Cool and mash sweet potato.  Whisk egg whites to form stiff peaks and set aside.  Blend together pumpkin, sweet potato, almond butter, coconut nectar/agave, eggs, salt, vanilla, and spices.  Once well blended carefully fold in egg whites – do this in 4 batches.  Do not over mix in your egg whites!  Grease a 9×14 inch glass baking dish with coconut oil.  Pour batter into greased pan and bake at 350°F for 35 minutes.  When cool cut into 24 squares and enjoy!

I made fresh vanilla bean whipped (coconut) cream for the topping.  That recipe can be found in my cookbook Paleo Made Easy available on the right hand side of this page.

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