Healthy Gingerbread using Winter Squash Puree

              1/4 cup extra virgin coconut oil plus more for pan (butter or neutral oil also work)

·        2 cups white whole wheat flour or whole wheat pastry flour

·        1/4 cup ground chia seeds or flaxseeds 

·        1 teaspoon baking soda

·        1 tablespoon freshly grated ginger

·        1 teaspoon cinnamon

·        1/4 teaspoon allspice

·        1/4 teaspoon sea salt

·        1/2 cup firmly packed brown sugar

·        1 organic, free-range egg

·        1 package (10 ounces) frozen butternut squash puree, thawed or 1 1/4 cup fresh cooked

·        1/2 cup coconut milk or any kind

·        1/4 cup molasses

·        2 teaspoons pure vanilla extract

1. Preheat oven to 375 degrees F. Coat a 9 x 5 inch loaf pan with extra virgin coconut oil. Place 1/4 cup measured coconut oil in a microwave-safe bowl and place in microwave for 30 seconds, or until melted. Set melted coconut oil aside.
2.  In a large bowl, mix the flour, flaxseeds (or chia seeds), baking soda, fresh ginger, cinnamon, allspice and salt; set aside.
3.  In a large mixing bowl, add the sugar, coconut oil and egg; beat until smooth. Add the butternut squash puree, coconut milk, molasses and vanilla extract. Add dry ingredients in with the wet and mix until smooth.
4.  Pour the batter into the pan and smooth the top. Bake on the middle rack in the center of the oven until a toothpick comes out clean when inserted into the center of the cake, 45 to 55 minutes. Cool 5 minutes in the pan before turning the cake out onto a rack to cool completely.

From cleancuisineandmore.com