If there was ever a day other than Christmas, to enjoy gingerbread – Thanksgiving would be it. On the other hand, l who am I to tell you that you can’t have gingerbread any day of the year. Gingerbread cookies and houses are the ones that get all the attention but what about a classic fluffy, moist and soft homemade baked loaf of gingery goodness.
Meet my version, which is traditionally baked as a loaf of bread, hence gingerbread – but for the sake of my pre -Thanksgiving cooking class, these needed to be served up to many people while keeping their form. So for the last number of years I have baked the same recipe into little muffins, which now has become my favourite way of making this recipe. They can be frozen or kept on hand during the week to be enjoyed for spicy breakfast or a snack. I have also adapted the recipe over the years to make it 100% gluten free.
They are easy enough to make even at the last moment for your thanksgiving dinner or just because you want a warming sweet treat for the cooler months. Have fun and let me know how they turned out by sharing your version on instagram and tagging @marniwasserman.
Cheers!
Gluten Free Ginger Bread Muffins
What’s in it:
1 2/3 cups organic, all purpose gluten free flour (plus extra for dusting)
1 ¼ teaspoons baking soda
1-teaspoon ground ginger
½ teaspoon ground cinnamon
¾ teaspoon sea salt
1 teaspoon grated fresh ginger
1 tbsp (Live Kuna Chia + Probiotics) ground chia with 3 tablespoons water
½ cup coconut sugar
½ cup unsulfured blackstrap molasses
½ cup boiling water
½ cup coconut oil (plus extra for coating pan)
How to make them:
- Preheat oven to 350F. Lightly oil and flour a 9-inch square baking dish or 2 small loaf pans.
- Sift the flour, baking soda, and ground ginger, and cinnamon, salt and fresh ginger into a bowl.
- In a separate bowl, whisk together the chia, coconut sugar, and molasses. Pour into the dry ingredients (the mixture will look like thick cookie dough at this point).
- Pour the boiling water and the ½ oil over the batter and mix thoroughly with an electric mixer until smooth.
- Pour the batter into the prepared muffins tines. Bake on the middle rack of the oven for 20-25 minutes or until the edges have slightly pulled away from the pan. Transfer from the oven to a cooking rack. Cool to room temperature in the pan. Transfer from the pan, slice and serve on a platter.
Luscious Cashew Cream Whip
What’s in it?
1-2 cup of soaked cashews (soaked overnight in 1-2 cups water)
1 tbsp almond butter, cashew butter or coconut butter
1 tbsp coconut milk
1 tsp cinnamon
1 tsp maple syrup (optional)
How it’s made!
Place all ingredients in food processor and blend until well combined and “creamy”.
