Oh how I love biting into an aromatic piece of gingerbread, preferably topped with a dollop of whipped cream. Comfortingly brown, slightly sweet, its bouquet of nutmeg, cinnamon, cloves, and ginger is unlike any other holiday treat. I’ve made gluten-free flour-based versions in years past, but I’m a fan of going grain-free when I can. And besides, I’m banking for my carbs for Christmas morning pancakes. See the ‘Gommy’s ‘Buttermilk’ Pancakes’ recipe from Clean Comfort.
In the meantime, enjoy this pungent recipe this week…and leave a plate out for Santa on Thursday. His blood sugar will need a little stabilization on Christmas Eve, I’m sure 🙂
Preheat oven to 345. Blend all ingredients in a food processor, scraping sides occasionally to blend. Spray an oblong baking pan with cooking spray and pour batter into the pan. Bake for 25 minutes. Check and see if cake is firm in the center. If not, bake another five minutes. Turn oven off and let cool in the oven for 20 minutes. Serve warm. Optional: Top with coconut whipped cream.