Gingerbread tastes like childhood! And the aroma? A lot of memories, for sure. In Brazil it is really popular.
But you feel guilty eating this delight? Or even worse, eating a processed version of it? Yeah, but this recipe besides being healthy, gluten-free, it's easy to make at home and will your day and the people you love more... enjoyable! Let’s make it?
2 cups gluten-free flour (can be coconut, brown rice or if using almond flour, mix with another flour or tapioca flour to make more firm)
1/2 cup dairy-free milk (I like to use coconut milk)
1 cup honey (or ½ honey + ½ coconut sugar)
1 tablespoon coconut oil
4 teaspoons cocoa
1 teaspoon cinnamon
1 teaspoon ginger powder
1 teaspoon nutmeg
1 teaspoon vanilla extract
1 teaspoon baking soda
1 teaspoon baking powder
Sugarless and natural jelly (it can be just cut fruit like strawberry and warmed with a little honey and water)
½ cup dark chocolate
How to make:
Preheat the oven to 350 °F.
Add the eggs, milk, coconut oil and honey in the blender. In a bowl mix the dry ingredients, flour, cocoa, sugar (if used), cloves, cinnamon, ginger, baking soda and baking powder. Gradually add the dry mix and blend it until smooth.
Pour in muffin cups and bake in preheated oven for about 20 minutes or until the toothpick comes out dry. Cool for 10 minutes and cut each one in half and fill with a jelly. Then melt the dark chocolate and bathe each gingerbread in the melted chocolate and refrigerate to harden for about 5 minutes. I also added bee pollen on top before taking it to the fridge.