Pumpkin Gingerbread - Parsnips & Paleo
Some years after receiving my first cookbook, I discovered the Paleo lifestyle, and I am hooked. Now, two years into the Paleo lifestyle, I have changed so much for the better. I became a much less picky eater (I still won't touch pickles though); my blood sugar became stable, my asthma disappeared, headaches stopped, and I had more energy and stamina than I really knew what to do with. I began to lose a lot of weight, and with all this extra energy, I started exercising more. I began to learn about gluten, GMO, and Monsanto, and how severe my allergies were to wheat, grain, and all the gluten and sugar that accompanied them.
The first year of Paleo, I lost 25lbs, about 3 inches, and was a size 10US. As of now, approaching my second Paleoversary (2 years on Paleo in January 2015), I weigh 145lbs for a total loss of 35lbs and wear a size 6-8US, for a total loss of 4 sizes.
We feel great, and we do our best to support local produce, including responsibly sourced meat and vegetables from farms and ranches that treat their animals with dignity and respect. It means so much to me to be a part of this movement and this lifestyle, and I could never go back now. I have committed. I am at my healthiest I've ever been. Not only that, I know how to cook so many things, even though I still jump for joy and squeal with happiness when something comes out right (there is always a chance it won't).
- 1 cup + 1/3 cup almond butter
- 1 cup pumpkin purée
- 1/4 cup molasses
- 2 eggs
- 1 tsp + 1 tsp vanilla
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 1/2 tsp cinnamon
- 1 1/2 tsp ginger
- 1/4 tsp cardamom
- 1/4 tsp nutmeg
- 1/4 tsp cloves
- 1/2 cup coconut oil
- 1 1/2 tbsp honey or maple syrup
Make sure the container of pumpkin purée that you are unthawing is, in fact, pumpkin purée and not chicken livers. This will save you a trip to your grandmother's house to pick up a container of actual pumpkin purée from her deep freezer while the oven is on.
Otherwise, this recipe is ridiculously easy and fast.
- Preheat the oven to 350F. Grease a 9x9 baking dish. Combine all ingredients in a mixing bowl and mix really well. Add more spices if you want; I tend to add my spices on smell and taste before cooking to determine if I've added enough. This is supposed to be gingerbread, so don't skimp on the spices because the almond butter can be very overpowering.
- Pour the well-mixed batter into the greased 9x9 baking dish. Bake for 30 minutes or until clean and cooked through.
- Allow to cool before adding any frosting (if desired) or cutting.
- For the frosting: melt the coconut oil and mix with the almond butter until soft. This is very tricky to do because even on the lowest setting of warm heat, to combine them well they will melt entirely. If this happens, don't worry, it'll be fine! Transfer to a mixing bowl and add vanilla and honey, whisk well and add spices. Pour the frosting over the cake (you may wish to poke small holes all over the gingerbread to help the frosting seep down into the bread- yum!).
- Allow to cool and thicken, then cut carefully into squares. Chill before serving or serve at room temperature!