Total Choice Chia Gingerbread Cake

When you think of a traditional gingerbread man, you probably envision a brown crispy cookie with frosting, refined flour and lots of sugar; ingredients that no one really feels good about. You can feel good about using this recipe, as it features whole-wheat flour, chia seeds and pumpkin; all which contribute to the most healthy you! Enjoy this recipe knowing that you are helping your body to fight inflammation and promote your best health possible. Get the complete Total Choice Plan here.

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1/2 cup Water
2 tsp Chia seeds
1 cup Canned pumpkin
1/3 cup Canola oil
3 tbsp Maple syrup
1 3/4 cup Whole-wheat pastry flour
2 1/2 tsp Cinnamon
2 1/2 tsp Ground powdered ginger
2 tsp Baking powder
2 tsp Baking soda
3/4 tsp Ground nutmeg
1/4 tsp Salt

Preheat oven to 350 degrees.

In large mixing bowl, combine water, chia seed, pumpkin, oil, maple syrup and mix.

Set aside for 15 minutes to allow chia seed to swell. 

In another bowl, combine remaining seven dry ingredients and mix together with wire whisk.

Fold into wet ingredients in three parts. Hand mix until well blended and dough is thick but moist.

Spray or lightly rub a 9-x-9-inch square glass baking pan with canola oil and add mixture.

Spread mixture evenly and bake for 30 minutes. (Insert a toothpick in center to check for doneness. If toothpick comes out dry and clean, the chia gingerbread cake is done.)

Makes 16 servings

Calories: 110             Sodium: 260 mg        Sugars: 3 g                  Cholesterol: 0 mg

Saturated Fat: 0 g   Fiber: 3 g                     Protein: 2 g                 Carbohydrate: 15 g