GAPS Gingerbread
Gingerbread can be gluten free, grain free, and refined sugar free! Have your cake and eat it, too, with all the warm and cozy spices that make gingerbread such a holiday favorite. Now also a GAPS dessert!
Ingredients
- 2 C almond flour (not almond meal) (not almond meal)
- 1/2 C kefir or plain yogurt
- 1/3 C honey (can do half honey and half molasses)
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp ground nutmeg
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3 eggs
Instructions
- A day or two before you plan to bake the gingerbread, measure out the almond flour and kefir or yogurt into a bowl. Mix together and cover, leaving at room temperature to ferment. ((This is not a necessary step, but it will make your gingerbread a bit easier to digest.)
- When you are ready to bake, turn your oven to 350°F. Measure and stir in the rest of the ingredients until the batter is smooth.
- Pour into a greased pan and bake 25 minutes, or until the edges are slightly golden and a toothpick poked into the cake emerges clean or with just a crumb or two on it.
- Cool a bit before cutting and serving.