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