Category, , DifficultyBeginner

The cutest little gingerbread. Gluten, dairy + sugar free this is a fab snack or breakfast stacked with berries + coconut yoghurt.

Yields1 Serving
Prep Time20 minsCook Time25 minsTotal Time45 mins
 1 cup medjool dates pitted
 ¼ cup maple syrup
 ¼ cup coconut oil
 3 eggs, beaten
 1 tsp vanilla essence
 3 tbsp coconut flour
 3 tsp powered ginger
 1 tsp cinnamon
 ½ tsp baking soda
 ½ tsp gluten free baking powder
 pinch of salt
1

1- Preheat oven to 180 degrees and line a cake tin or use funs shape mould if you have them. I used gingerbread moulds.

2 - Blend dates in food processor until in small pieces, add melted coconut oil, eggs, maple + vanilla.

3 - Scrape sides, add coconut flour, ground ginger, cinnamon, baking soda, baking powder + salt. Mix until combined.

4 - Fill lined tin or moulds that have been greased. Bake for approx 20 mins or until its no longer wet and springs back.

5 - Leave it to cool, then flip out of mould or tin.

6 - Serve warm or cold with coconut cream or butter.

METHOD

Ingredients

 1 cup medjool dates pitted
 ¼ cup maple syrup
 ¼ cup coconut oil
 3 eggs, beaten
 1 tsp vanilla essence
 3 tbsp coconut flour
 3 tsp powered ginger
 1 tsp cinnamon
 ½ tsp baking soda
 ½ tsp gluten free baking powder
 pinch of salt

Directions

1

1- Preheat oven to 180 degrees and line a cake tin or use funs shape mould if you have them. I used gingerbread moulds.

2 - Blend dates in food processor until in small pieces, add melted coconut oil, eggs, maple + vanilla.

3 - Scrape sides, add coconut flour, ground ginger, cinnamon, baking soda, baking powder + salt. Mix until combined.

4 - Fill lined tin or moulds that have been greased. Bake for approx 20 mins or until its no longer wet and springs back.

5 - Leave it to cool, then flip out of mould or tin.

6 - Serve warm or cold with coconut cream or butter.

METHOD
Healthy Little Gingerbread