Gingerbread was one of my favourite treats at Christmas growing up however most recipes have wheat in them. So i challenged myself to create a new recipe that was wheat free, refined sugar free and a decent protein macro count. And here is the result for you lucky lot !
It's really simple to make and the use of the pumpkin keeps the bake really light - sweet potato or squash can also be used just make sure you cook and blend it first :). I used Sticky Toffee flavour whey from TheFoodMedic range by Natural Whey but vanilla would also work. I have written measurements of the spices but it's all personal preference so go for it !
Macros 89cals / F-1.3g / C-8.2g / P-11.4g
1 can Libbys Pumpkin Puree (available at tesco) 425g
90g/3 scoops Natural Whey Sticky Toffee Whey
20g Sukrin Almond Flour
20g Beloved Date Nectar (honey/mollases)
60ml Liquid Egg Whites
3-4 tsp ginger
1 tsp mixed spice
1 tsp baking powder
1 tblsp Jordans cinnamon vanilla Sugar Free Syrup
1 tsp Sukrin Gold
5g Beloved Date Nectar
15ml Jordans cinnamon vanilla Sugar Free Syrup
*Mix all the dry ingredients and the pumpkin puree
*Add in the nectar syrup and egg whites. Should have a nice cake batter if too runny add a bit more flour or syrup if too try
*Pour into a lined baking tin and bake for 15-20mins at 160 degrees
*Once golden and cooked through ake out and leave to cool.
*Finish it off with the glaze and a sprinkling of cinnamon