So sorry it's taken me so long to get around to posting this! I know it's been eagerly awaited, and I have to admit, it's a naughty one, but completely worth it!
This kind of signifies the cross over from autumn to winter!
Ingredients
- 3/4 cup Coconut Oil (melted)
- 1 can Pumpkin Purée
- 4 Eggs
- 2 heaped Tbsp Blackstrap Molasses
- 1 cup Coconut Palm Sugar
- 1 cup Ground Almonds (Almond Flour)
- 1 cup Coconut Flour
- 1 heaped Tbsp (yes TABLESPOON) Ginger
- 2 tsp Cinnamon
- 1 tsp Allspice
- 2 tsp Baking Soda
- 1 1/2 cups Unsweetened Almond Milk
For the Cinnamon Swirl
- 1 Tbsp Cinnamon
- 1 Tbsp Coconut Palm Sugar
* Pre heat oven to 175'c.
* Line a large baking tray (brownie tray) with baking paper.
* In a large saucepan, melt your coconut oil. (you'll use this pan for all of the mixture, saves on dishes!)
* Add your pumpkin purée and stir well until combined.
* Add your eggs one by one making sure to mix in thoroughly before adding the next (this ensures the eggs don't cook due to the warm oil/pumpkin.)
* Add your Molasses and mix well again.
* Now add all of your dry ingredients. The almond flour, coconut flour, baking soda, ginger, cinnamon and allspice. Mix this well.
* The mixture should become too thick. Add your almond milk and stir well.
* Pour 1/2 of your mixture into the baking tray and even out.
* Mix together your coconut palm sugar and cinnamon and pour in lines across the mixture in the tin. (LEAVE SOME OF THE CINNAMON MIXTURE)
* Pour the remainder of the mixture on top of the other.
* Now drag a knife through your gingerbread tin in random swirls.
* Smooth down.
* Sprinkle the remainding cinnamon sugar mixture across the top of your gingerbread.
* Bake on 175'c for 1 hour.
* Try and allow it to cool for at least a little while. It gives the gingerbread time to firm a little.
* ENJOY!! I enjoyed... Too much of it haha! So much I've made another one!
Lauren xxxx
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