Gingerbread! Suddenly I was seeing all these beautiful gingerbread people and muffins and houses all over the other day and decided I needed some. Since I’ve never made anything gingerbread before, it was time to try.
I looked at a bunch of recipes and I didn’t have the ingredients in my pantry for any of them. So I decided to just combine a bunch of what I did have on hand and see what happened. And this was the result! They turned out fabulous and are almost a cupcake they’re so moist.
Coconut flour is like a sponge and just absorbs liquid therefore we have quite a bit of liquid to balance this out. To find out more about the health benefits of coconut flour check out my blog and recipe for Sunshine Pancakes. I didn’t soak the coconut flour because I wanted to see what they would turn out like without doing that first. Now I’ll play with this recipe to see if soaking and culturing the flour ahead of time will work. In the meantime, here’s the recipe!

Gingerbread Paleo Muffins

½ cup coconut flour

1 tablespoon plain gelatin powder

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

¼ teaspoon each powdered ginger, cardamom, cinnamon, cloves, nutmeg, anise, black pepper

4 eggs

½ cup raw coconut oil, melted

⅓ cup full fat coconut milk

¼ cup molasses

¼ cup coconut sugar

Preheat oven to 375 F and line a muffin tin with parchment or silicone liners.

In a bowl whisk together coconut flour, baking powder, baking soda, salt and gingerbread spice mix. In a separate bowl beat eggs, coconut oil, coconut milk, molasses and coconut sugar until combined.

Add wet to dry mixture and stir until evenly incorporated. (Alternatively, you can also blend all ingredients in a food processor or blender.) Fill batter into prepared pan.

Bake muffins for 15-18 minutes until a toothpick inserted in the center comes out clean.

Allow muffins to cool in pan for 10 minutes, then transfer to a wire rack to cool completely. Store covered.

Coconut Cream Drizzle

½ can organic full fat coconut milk or 1 cup raw coconut milk

1 tablespoon raw honey or maple syrup

Combine ingredients in a food processor and blend until whipped or whip by hand. This is not a stiff frosting but a thick drizzle. Do not pour over the muffins until you are serving them as the coconut flour base will absorb it all. Enjoy!

Live Vibrantly!

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