Gingerbread Souffle

Recipes

Dec 24

Written By

INGREDIENTS:1 cup almond meal

1/2 cup unsweetened reduced-fat shredded coconut1 tsp baking soda1 tsp baking powder2 tbsp pumpkin pie spice1 tsp ground black pepper3 large eggs3 egg whites (real vs. egg white substitute please unless you have an egg allergy)1/2 cup 0% greek yogurt3 tbsp liquid stevia½ cup honey or agave½ cup pumpkin½ cup molasses3 tbsp freshly grated raw ginger rootOptional icing (recipe below)

DIRECTIONS: Preheat the oven to 350 degrees. Lay tin foil across a 13x9” 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).Icing:1 cup low fat ricotta cheese1oz low fat cream cheese1 tbsp vanilla or almond extract2 powdered steviaPuree ingredients above in food processor or with hand mixer and ice cooled gingerbread.