Gingerbread

1/2 c. shortening (spectrum non hydrogenated)
1/2 c. honey
2 eggs
1/2 c. molasses
2 c. flour
1 t. baking soda
1/2 t. cinnamon
1 t. powdered ginger
1/2 t. allspice
1/4 t. sea salt
1 c. buttermilk

Optional Icing
1 c. powdered sugar (I make mine with honey granules and 1 t. arrowroot powder--blend in blender for 1 min.)
2 T butter
1/2 t vanilla
1-2 T milk

Preheat oven to 350 degrees. Grease and flour an 8x8 pan and set aside.

Cream together the shortening and honey. Add the eggs, one at a time, beating after each. Add the molasses and mix well.

In a separate bowl, sift together the flour, baking soda, cinnamon, ginger, allspice, and salt. Gradually add to the creamed mixture, alternating with the buttermilk, until everything is combined.

Pour into the pan and bake at 350 degrees for 50 minutes. Let cool 20 minutes before slicing for warm gingerbread.

For the icing: sift the powdered sugar into a bowl with the butter and vanilla. While stirring, drizzle enough milk in to achieve the consistency you desire.