1/2 cup coconut flour
1/2 cup almond flour
1/8 tsp Celtic sea salt
1/2 tsp baking soda
1/2 tsp baking powder
1 1/2 tsp ginger
1 tsp cinnamon
5 eggs
1/2 cup unsweetened almond milk
1/4 cup coconut oil, melted
4 TBS Truvia (or 1 tsp stevia glycerite)
Preheat oven to 350 degrees F. Combine all dry ingredients in a small bowl and whisk together. In a large bowl combine eggs, coconut milk, coconut oil and sweetener. Whisk together. Pour wet ingredients into dry ingredients, mixing thoroughly until smooth.
Grease an 8×8 inch glass baking pan (or a small loaf pan) with coconut oil and fill pan with batter. Bake in a pre-heated oven for 40 minutes, or until firm to the touch, or when a toothpick or fork tine inserted in the center comes out clean. Cool and top with cream cheese frosting if desired. Makes 12 servings.
NUTRITIONAL COMPARISON:
Traditional Gingerbread = 208 calories, 29.8 carbs, 0.5 fiber
"Healthified" Gingerbread = 110 calories, 4.8 carbs, 2.5 fiber
