(S) Pumpkin Gingerbread
(S) Pumpkin Gingerbread
By: Rachel's Tea
Info
Info
Servings
8
Prep-Time
-
Bake Time
-
Cal/serving
300
Ingredients
- Whole-wheat pastry flour 1¾ cup
- Cinnamon 2½ tsp
- Ginger, ground 1 Tbsp
- Baking powder 2 tsp
- Nutmeg, freshly grated or ground ¾ tsp
- Baking soda ½ tsp
- Green kelp powder or red dulse flakes or seaweed flakes ¼ tsp
- Truvia®, Sweet Leaf® or other stevia mixture (avoid dextrose) 1 packet
- Sea salt 1/8 tsp
- Large eggs, preferably omega-3 or free-range 2
- Large egg white 1
- Canola oil ½ cup
- Coconut sugar 1/3 cup
- Molasses, blackstrap organic preferred 1/2 cup
- Pumpkin, canned 1 cup
- Optional: ginger root, fresh, grated 1 Tbsp
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Note: -
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Method
- Preheat the oven to 350°F. Coat 9”x 9” baking pan with cooking spray.
- Combine flour, cinnamon, ground ginger, baking powder, nutmeg, baking soda, kelp powder (or dulse flakes), stevia and salt in a large bowl.
- Whisk eggs, egg white, oil, coconut sugar, molasses, and grated fresh ginger in a medium bowl.
- Whisk in pumpkin.
- Fold into dry ingredients until just combined.
- Pour into prepared pan.
- Bake 35 to 40 minutes until gingerbread starts to pull away from pan sides and wooden pick inserted in center comes out clean.
- Remove from oven and cool on rack (may also be served warm).
- Garnish with sliced crystallized ginger if desired.
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