| 2 | eggs |
| 1 | ripe banana |
| 1 Tbsp | vinegar |
| 11 Tbsp | water |
| 1/4 teas | stevia powder (1/8 to 1/4 teas) |
| 3 Tbsp | almond butter (amount is only approximate)* |
| 1/4 C | molassas (amount is only approximate) |
| 2/3 C | buckwheat flour (do not pack down) |
| 1/3 C | almond flour (or you can put 1/3 C almonds into the blender) |
| 3/8 teas | baking soda |
| 1/4 teas | allspice |
| 2 teas | ginger |
| 1 teas | cinnamon |
| 1/8 teas | cloves |
| 1. | Butter 8 or 9 inch square baking dish.** Dust with flour. Put eggs, banana, vinegar, water, stevia powder, almond butter into blender. Do not blend yet. |
| 2. | Mix all the rest of the dry ingredients together in a separate bowl. |
| 3. | Now add molasses to blender and blend right away until uniform throughout. *** Add dry ingredients and blend a few seconds more until mixed. You might have to scrape sides. Immediately pour into buttered baking dish and steam (or you can bake) until toothpick comes out clean . Let sit in pan 5 minutes. Dump out of baking dish onto a high rack and let cool and dry for an hour. Wrap in wax paper or put back into baking dish, cover and refrigerate. |
| NOTES: |
*You can also use about 3 Tbsp of butter or about 2 Tbsp of any oil but you must bake or steam quickly or they will float to the top. (Actually once I did not have almond butter and I had forgotten oil and it worked fine too.)
**A 7 x 5 glass pyrex storage dish also works but the gingerbread grows higher than the sides of the dish. ***Otherwise the molasses sinks to the bottom and does not get blended in. Never put wheat flour into a blender. I sometimes use 1/3 cup buckwheat and 1/3 cup teff flour instead of 2/3 cups buckwheat and it works well. |
or 
I prefer Wholesome.
