Paleo Gingerbread

December 13, 2019


3/4 C cashew butter
3 eggs
1/4 C blackstrap molasses
1/4 C coconut sugar
1/2 C pumpkin puree
3 T melted coconut oil
2 t lemon juice
1 t vanilla
1/4 C coconut flour
2 t cinnamon
2 t ginger powder
1/2 t ground allspice
2 t baking powder
1/4 t salt

1/2 C melted coconut butter for icing


Preheat oven to 350.

In a food processor, combine the cashew butter, eggs, molasses, coconut sugar, pumpkin, coconut oil, lemon juice and vanilla and blend until thoroughly mixed.

Combine the coconut flour, spices, baking powder and salt in a separate bowl. Use a flour sifter or fine meshed sieve to sift the dry ingredients into the food processor, then process until thoroughly mixed.

Line a 9x5 breadloaf pan with parchment paper and lightly oil. Pour the gingerbread mixture into the bread pan. Bake for 50-55 mins or until a toothpick inserted into the loaf comes out clean.

Let cool, then drizzle with melted coconut butter.

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