Back in 2012, I created a recipe (here) for paleo gingerbread. Last night I really wanted to make a batch, but it was late, and I didn’t have the correct ingredients. No biggie, just created a new, simplified version! Had to give it a new name, so based on the ingredients, here you have it, flourless pumpkin gingerbread! Love it. Fast, easy, super light in texture, and not too sweet with just 1 1/2 teaspoon agave per serving!
Paleo flourless pumpkin gingerbread
Ingredients (8×8″ pan = 16 squares):
1 cup canned pumpkin
1 cup creamy cashew butter
1/4 cup organic blue agave
3 large eggs
1/4 tsp. kosher salt
1/2 tbl. vanilla extract
1 1/2 tsp. baking soda
1 1/2 tsp. ground ginger
1 1/2 tsp. cinnamon
1/4 + 1/8 tsp. ground nutmeg
1/4 + 1/8 tsp. ground cloves
1/4 + 1/8 tsp. ground allspice
Method:
Preheat oven to 350°F. In your stand mixer with paddle attachment blend pumpkin and almond butter together. Add eggs, when combined add agave and remaining ingredients, scraping sides of mixing bowl as needed. When fully combined, pour batter into an 8×8″ baking dish lined with parchment paper or greased with coconut oil. Bake at 350°F for 35 minutes.
I was making this for a meeting and baked the recipe in a disposable, non-stick, Reynolds 8×8″ dish, which I sprayed with coconut oil spray just as a precaution. Didn’t stick at all!
Delicious Primal Cooking 
Oh my gosh yum!!! I’m absolutely making this recipe asap!