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Leslie Myers

Triple Ginger Grain Free Gingerbread

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Prep Time 10 minutes
Cook Time 30 minutes
Servings: 12 servings
Calories: 135
Ingredients Equipment Method

Ingredients
  

  • Cooking spray for greasing pan
  • 3 large eggs
  • 1 1½-inch piece of fresh ginger, cut into 3–4 pieces (or 1 Tbsp grated ginger if not using a blender)
  • 1 cup cooked sweet potato mashed (microwave a medium sweet potato 9–10 minutes and press, skin and all, into a measuring cup—keeping the skin adds extra nutrients and fiber)
  • 1 cup almond or cashew butter
  • ¼ cup molasses
  • ⅓ cup maple syrup
  • ¾ tsp baking soda
  • ¼ tsp salt
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • ½ tsp ground cloves
  • ½ tsp ground black pepper
  • 1 cup finely diced candied ginger root
  • 2 tbsp chia seeds

Equipment

  • High-speed blender (or large mixing bowl and whisk)
  • 8x8-inch or 9x9-inch baking pan, parchment lined
  • Spatula
  • Measuring cups and spoons

Method
 

  1. Preheat the oven to 350°F. Spray an 8x8-inch or 9x9-inch baking pan cooking spray.
  2. Blend (or whisk):
  3. Blender method: Add the eggs and ginger pieces to a high-speed blender. Blend on high for 30 seconds until the ginger is fully broken down.
  4. Add sweet potato, nut butter, chia seeds ,molasses, maple syrup, baking soda, salt, cinnamon, ground ginger.. Blend until smooth and creamy. Fold in the diced candied ginger
  5. No blender? Grate your ginger and whisk all ingredients together in a large bowl until fully combined.
  6. Pour and bake: Transfer the batter to the prepared pan, smooth the top, and bake for 30–35 minutes or until a toothpick inserted in the center comes out mostly clean.
  7. Cool and cut: Let cool completely before cutting into squares.