Servings: 2 mini loaves, each cut into 10 slices

2 c. Almond flour 2 c. Almond flour
¼ c. Coconut flour ¼ c. Coconut flour
2 T. Tapioca flour 2 T. Tapioca flour
½ c. Erythritol/Monk Fruit Sweetener" ½ c. Erythritol/Monk Fruit Sweetener"
1¼ t. Baking powder 1¼ t. Baking powder
¼ t. Baking soda ¼ t. Baking soda
2 t. Ginger 2 t. Ginger
½ t. Cinnamon ½ t. Cinnamon
½ t. Cloves ½ t. Cloves
¼ t. Allspice ¼ t. Allspice
½ t. Sea Salt ½ t. Sea Salt
4 eggs 4 eggs
⅓ c. Avocado Oil ⅓ c. Avocado Oil
1 T. Molasses 1 T. Molasses
1 t. pure Vanilla Extract 1 t. pure Vanilla Extract

Pre heat oven to 350 and line two mini loaf pans (3" wide x 5½" long) with parchment paper cut to fit the long side. Leave paper over-hanging the sides. Grease the ends.
In a large bowl combine the dry ingredients, Almond flour through salt. Whisk until there are no lumps.
Add wet ingredients to a medium bowl and with an electric mixer beat until smooth and creamy.
Pour the wet ingredients into the dry and use the electric mixer to combine until there are no dry spots.
Using a large chefs spoon, ladle the batter evenly between the two mini pans. Use wet fingertips to gently smooth the tops. Bake for 35 to 40 minutes or until the tops are lightly browned.
Cool in pans for 10 minutes, then using the over-hanging paper remove the loaves from the pans and let cool completely before slicing.