Gluten Free Ginger Bread with Lemon Icing

1 package Bob’s Redmill almond meal (1 lb)
3/4 teaspoon baking soda
1 1/2 sticks butter, softened
½ cup brown sugar, packed
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon sea salt
1 egg
1/2 cup molasses

Lemon icing:
1 cup confectioners sugar
1 tablespoon lemon juice

1. Heat oven to 350°F. Grease a 9 x 13 inch pan with butter. In a large bowl whisk together the almond meal, baking soda, and spices. Set aside.
2. Cream the butter and sugar together until fluffy. Mix in eggs and molasses until smooth. Gradually beat in the almond mixture until combined.
3. Press dough evenly into prepared pan. Bake for 30 minutes. Let cool.
4. While bread is cooling, mix the confectioners sugar and lemon juice together in a small bowl until smooth. Drizzle icing over cool bread.