Now he who supplies seed to the sower and bread for food will also supply and increase your store of seed and will enlarge the harvest of your righteousness. 2 Corinthians 9:10
You'll have to excuse the lazy photos, I was craving something Wintery and made this Gluten Free Iced Gingerbread on the fly, and oh my goodness! It's become an instant easy-to-whip-up, no-guilt FAVORITE! I hope you love it too. I used Pecan flour which added such beautiful depth of color and richness to this loaf, but you could use all almond, it just won't have the same super dark gingerbread color.
I have the blessing of being able to order a variety of beautiful Winter squash from our local farmer's co-op so I almost always have some on hand this time of year. For this loaf I chose a gorgeous Green Acorn Squash and roasted it WHOLE at 400 degrees for one hour then let it cool. You can also save and dry then roast the seeds for the topping if you like. Had I had fresh ginger on hand I wouldve candied it in the maple syrup to top the loaf, and will for sure plan ahead for that next time!
Enjoy and YHVH Bless you and yours this season.