new recipe for a low-carb holiday

I'm kinda proud of this one....  :-D

I had the idea while driving home from Texas last month:  combine the recipe for Wooo's flax-bread with my old favorite gingerbread loaf.  Yesterday I tried it out, and i'm pleased with the result.  It's modestly sweet and spicy, such as should please the palate of those who have cut their ties with sugar (I don't know about you, but conventional recipes are WAY too sweet for me, these days).

GINGERYBREAD

2 c. flaxseed meal
1 T. baking powder
1 t. salt
5 eggwhites (I use 1 c. from the eggwhite carton)
2 whole eggs
1/2 c. water
5 T. melted butter or coconut oil
2/3 c. "sucralose for baking" -- comes in the big bag, not little packets
2 t. ground ginger
1 t. ground cinnamon
1/2 t. ground cloves
1/4 t. allspice
1 T. molasses, optional (adds minimal sugar, but some depth to the flavor)

Combine the dry ingredients in your food processor, then add the wet ones and beat well.  Pour into a greased loaf-pan, and bake one hour at 350 degrees F.

The molasses idea comes from Dana Carpender's cookbooks;  her tweak to replicate brown-sugar flavor in traditional dishes is particularly apropos in this recipe -- the original was sweetened heavily with molasses AND brown sugar.  If you want your bread to be sweeter than I made this, adding some English-toffee flavored liquid stevia (another DC trick) would accentuate the "brown" taste even more.

I could see using this as the base for a bread pudding or French toast, with a cream-cheese spread for tea, as breakfast with my coffee....  As a matter of fact, I anticipate using this recipe a LOT.