Gingerbread - Au Naturale!

​Every day of the year can taste like Christmas with this yummy recipe.  If this gingerbread doesn't bring back fond memories of Christmases past, I don't know what will!  Enjoy!

​Ginger has two huge health benefits:

1.  It's very effective in alleviating symptoms of gastrointestinal distress.  
2. It is a potent anti-inflammatory food through it's compounds called gingerols.  

Ginger is potent, so dosages do not have to be high to achieve beneficial effects.  Although powdered ginger works well, fresh ginger root is believed to yield even better results due to having more active enzymes.

​Click the pic here to learn much more about the healthy properties of ginger, plus how to store it, peel it, and cook with it.  And 5 more ginger recipes!

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​Gingerbread - Au Naturale!

Ingredients:

• 1 cup Honeyville almond flour or cashew meal
• 1/2 cup coconut flour  
• 1/2 cup tapioca flour
• 1/2 cup honey
• 1/2 cup organic molasses
• 1/2 cup butter, ghee, or coconut oil, melted
• 4 eggs
• 1 Tbsp finely, freshly grated ginger root or organic ground ginger
• 1 Tbsp pumpkin pie spice (make your own from my recipe HERE)
• 1 tsp baking powder

​Directions:

1. Preheat oven to 300 degrees, 
2. Grease a 7x11 or 8×8 inch baking pan.  Or, make into cupcakes.
3. In a medium bowl, combine all the ingredients and mix well.
4. Pour the batter into the greased pan. 
5. Optional: top with a crumble topping of 2 Tbsp soft butter, 1/2 tsp cinnamon & 1/2 cup almond flour.
6. Bake for approx. 45 minutes or until a toothpick inserted in the center comes out clean.  Bake cupcakes for 25-30 minutes.
7. Store in fridge.

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