DIRECTIONS:

GLUTEN-FREE GINGERBREAD

Step 1

Preheat oven to 350°F. Spray an 8 ½ inch by 4 ½ inch loaf pan with cooking spray or brush with oil. Line with a piece of parchment paper and grease the paper.

Step 2

Combine the ginger, organic molasses, organic honey, eggs, oil, and vanilla in a mixing bowl and whisk to combine.

Step 3

Put the almond meal in a blender with the salt, baking soda, cinnamon, cloves, nut meg and pepper and pulse a few times to combine. Add the wet ingredient to the almond meal mixture and blend for about 30 seconds or until really smooth and pour into the prepared pan. (If you don’t have a blender, just whisk the dry ingredients together in a mixing bowl and then whisk the wet ingredients into the dry ingredients but the bread is a little lighter and tenderer if made in the blender.)

Step 4

Bake for 1 hour. After 35 – 40 minutes, lightly place a piece of foil over the bread to keep it from getting too brown on top. Let cool in the pan for 45 – 60 minutes. Cut into thick slices with a serrated knife.

VANILLA PEAR BUTTER

Step 1

Place the pears in a microwave-safe bowl, cover with a plate or piece of plastic wrap and cook on high power for 6 – 7 minutes or until the pears are very tender. Let cool slightly.

Step 2

Remove pears with a slotted spoon, discarding the liquid. Place pears in a small food processor or blender with the vanilla 2 tablespoons of organic honey and puree. Taste the pear butter and add more honey if desired.