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!


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)


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.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s