Just when you thought I had forgotten about gingerbread…nope, not even close! Now that it is actually December, posting countless gingerbread things feels less weird than when I started like a month ago. There are at least a couple more ginger spiced recipes coming up on FF, and those are just the ones I know about at this point. There’s no telling what else my brain may gingerbread dream-up and beg me to make before Christmas.

I may have mentioned it before, but growing up there was lots of cookie baking in my house for the holidays, and every year my sister and I made cookie houses. Well maybe not every year, but from the age at which I was coordinated enough to use a piping bag up until the age at which it was no longer cool.

I say houseS with an ‘s’ on the end because there was absolutely no sharing or joint effort involved. She hated gingerbread, I thought making a “gingerbread” house out of sugar cookie was a disgrace, so we both did our own thing.

She was much more ambitious than I was, making boats and tree houses and sky scrapers. They sometimes collapsed mid construction and rarely made it past 24 hours. But you know what collapsed cookie house tastes like? Still-standing cookie house. Cookie is cookie, and cookie is yummy. I on the other hand made most of my design decisions based on what candy I really wanted to eat afterwards (and during!), purposely over-buying just in case.

  • 1 ¾ cups oat flour
  • 1/2 cup maple syrup
  • ¾ cup pumpkin puree
  • ¼ cup molasses
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • 1/2 inch chunk fresh ginger
  • ¼ cup tapioca starch
  • 2 tsps baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • ½ tsp ground ginger
  • ½ tsp cloves
  • Optional: coarse sugar for sprinkling on top
  • ¼ cup coconut butter
  • 1 tbsp maple syrup
  • 2-3 tbsp nondairy milk
  • 1 tsp lemon juice
  • 1 tsp lemon zest

  1. Preheat the oven to 350F.
  2. In a blender combine the maple syrup, pumpkin, molasses, lemon juice, vanilla, and fresh ginger. Blend until combined and no chunks of ginger remain.
  3. In a mixing bowl, combine the oat flour, tapioca starch, baking powder, baking soda, and spices. Stir.
  4. Add the wet to the dry and mix until well combined and no lumps remain.
  5. Line or lightly oil a muffin pan. Fill each muffin cup 3/4 of the way with batter, you should get 8-10 muffins depending on your pan.
  6. Optional: sprinkle the tops with coarse sugar.
  7. Bake for 25 mins at 350F.
  8. Remove from the oven and allow to cool completely before frosting.
  9. For the frosting, melt the coconut oil. Add the maple syrup, lemon juice, and lemon zest. Add the non-dairy milk 1 tbsp at a time until smooth and creamy. Use as a glaze or refrigerate for a firmer frosting.

For The Full Instructions, Please Visit The Full Recipes: feastingonfruit.com


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