Servings: 6
Calories: 661kcal
Ingredients
Gluten-free, Vegan Gingerbread Cookies
- 1 cup Rolled Oats minced
- ⅓ cup Pumpkin Seed Flour
- 1 tbsp Chia Seeds
- ½ tsp Baking Powder
- ½ tsp Psyllium Husk Powder
- 1 tsp Ground Ginger
- ½ tsp Ground Nutmeg
- 1 tsp Ground Cinnamon
- ½ cup Pecans chopped
- ¼ cup Coconut Oil
- ¼ cup Molasses
- 1 tsp Vanilla Extract
Dairy-free whipped cream
- 2 cups Coconut Cream
- ½ cup Agave Nectar
- 1 ½ tsp Vanilla Extract
For the pumpkin puree mixture
- 1 ½ cups Pumpkin Puree
- ½ cup Maple Syrup
- 1 tsp Ground Cinnamon
Instructions
- Preheat the oven to 400°F. Line a medium baking sheet with parchment paper and set aside.
- In a medium bowl, add minced oats, pumpkin seed flour, chia seeds, baking powder, psyllium husk powder, ground ginger, ground nutmeg, ground cinnamon, and pecans. Mix all well and then add coconut oil, molasses, and vanilla extract. Using a hand mixer with dough hook attachments, mix until fully incorporated.
- Transfer the mixture to the prepared baking sheet. Using your hands or a spoon, flatten the mixture into approximately ¼ inch thick. Bake for 15 minutes. When done, remove from the oven and cool completely.
- Meanwhile, beat together coconut cream, agave nectar, and vanilla extract. Refrigerate the mixture for one hour.
- Finally, prepare the pumpkin mixture. In a medium bowl, add pumpkin puree, maple syrup, and ground cinnamon. Mix all well and refrigerate for one hour.
- Assemble trifle in a serving bowl or glasses. Serve!
Video
Nutrition
Calories: 661kcal | Carbohydrates: 66g | Protein: 7g | Fat: 45g | Saturated Fat: 33g | Sodium: 57mg | Potassium: 743mg | Fiber: 7g | Sugar: 42g | Vitamin A: 9532IU | Vitamin C: 5mg | Calcium: 139mg | Iron: 4mg
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