1 cup almond meal
1 tsp baking soda
1 tsp baking powder
2 tbsp pumpkin pie spice
1 tsp ground black pepper
3 large eggs
3 egg whites (real vs. egg white substitute please unless you have an egg allergy)
1/2 cup 0% greek yogurt
3 tbsp liquid stevia
½ cup honey or agave
½ cup pumpkin
½ cup molasses
3 tbsp freshly grated raw ginger root
Optional icing (recipe below)
DIRECTIONS: Preheat the oven to 350 degrees. Lay tin foil across a 13×9” pan, with some overlapping on both sides of the pan. Grease or spray the foil. Sift the almond meal, oat flour and corn starch together into large bowl. Add baking soda, baking powder and the spices. Whisk together. Set aside.
In a separate bowl blend remaining ingredients at medium speed with a stand mixer until combined and for 2 minutes until fluffy. Pour wet ingredients over the dry ingredients. Lightly stir so powders don’t fly out when you turn on the mixer. Beat for 1 minute.
Spread the batter into the pan. Bake until a toothpick inserted into the middle comes out clean, about 40 minutes. Cool the gingerbread to just-warm in the pan. Remove the gingerbread on the foil, place on a cutting board to cut. Top with spoonfuls of fat-free whipped cream (see recipe under Thanksgiving) or icing (recipe below).
1 cup low fat ricotta cheese
1oz low fat cream cheese
1 tbsp vanilla or almond extract
2 powdered stevia
Puree ingredients above in food processor or with hand mixer and ice cooled gingerbread.
|Gluten Free Gingerbread Soufle||212||28||8||9||22||250|
|Starbucks Gingerbread Loaf||500||84||18||5||62||390|