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.

Also in Recipes

Inside Out Chocolate Coconut Butter Cups
Inside Out Chocolate Coconut Butter Cups

July 21, 2020

These inside out cups are a new spin on classic chocolate cups.
Tahini-Date Oatmeal Cookies
Tahini-Date Oatmeal Cookies

April 28, 2020

We used dates instead of raisins in these oatmeal cookies and added some oomph with our tahini.
Kid-Friendly Stay-At-Home Almond Chia Pudding
Kid-Friendly Stay-At-Home Almond Chia Pudding

April 14, 2020

Here's a super simple, easy to measure, and fun to mix recipe that even the littlest littles will love making AND eating.