Chocolate-Pumpkin Gingerbread (GFCFSF and Vegan)

Stores are filled with many pumpkin items, including canned and fresh pumpkin so that chefs and bakers can make and enjoy some amazing, aromatic and tasty cuisine.

Pumpkin is a wonderful and very healthy food that is loaded with many beneficial nutrients. According to Nutrition-and-you.com, Pumpkin fruit is one of the widely grown vegetables that are incredibly rich in vital antioxidants, and vitamins.

Here is one of our families’ favorite goodies we always enjoy in autumn.

Chocolate-Pumpkin Gingerbread (GFCFSF and Vegan)

1 2/3 cup GF all-purpose baking flour

1 tsp. xanthan gum

3 Tb cocoa powder

1 tsp. baking soda

¾ tsp. salt

½ tsp. cinnamon

½ tsp. powdered ginger

¼ tsp. nutmeg

¼ almond or coconut milk

1 tsp. apple cider vinegar

15 oz. canned pumpkin

3 Tb. blackstrap molasses or agave nectar or maple syrup

3 Tb oil

1 tsp. vanilla extract

1 Tb. fresh ginger-finely minced, if desired)

2 Tb. peanut or other nut butter (if desired)

1 c chocolate chips (dark/non-dairy) (Enjoy Life is a GFCFSF brand)

Mix dry ingredients together in bowl. Slowly add wet ingredients, stirring to mix. When mix is completely wet pour into an 8 x 8 square-baking pan.

Bake 45 min. at 350 degrees.

Enjoy the aroma that fills your home and the love of your family that fills your hearts at this special holiday time.

Barrie Silberberg

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Chocolate-Pumpkin Gingerbread (GFCFSF and Vegan)

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