I've been waiting patiently to start with the gluten free Christmas recipes this year and it's finally time! No one wants to be freaked out by Christmas stuff too early haha
These little ginger cakes are really delicious and quick and easy to make. I didn't have a chance to try egg free but I'm sure they'll still be good using chia as an egg replacer. Better with egg like most cakes are but still yummy without!
Dress them up if you have time with some gluten free gingerbread men or cookies (stars would look nice too) or simply a sprinkle of Hopper Festive 100s & 1000s if you're pushed for time. Get the recipe for my easy gluten free gingerbread men here.
I iced mine with a frosting made simply from pure icing sugar and Nuttelex just mixed together in my Thermomix until I was happy with the consistency. If you can use dairy or soy, go with a cream cheese frosting because that would taste like magic ;-)
Gluten free, wheat free, dairy free, soy free, nut free, can be egg free
1½ cups (120g) desiccated coconut
1 cup (140g) sorghum flour - or white rice flour
1 cup (180g) potato starch
1½ cups (230g) coconut sugar or rapadura (or sugar of choice)
3 tsps gluten free baking powder
1½ tsps xanthan gum or guar gum
¼ tsp salt
1 tsp cinnamon
1 tsp ginger (dry, not fresh)
½ tsp nutmeg
½ tsp mixed spice
¼ cup (55g) melted coconut oil
2 eggs OR 2 tbps white chia seeds soaked for 5 minutes in 120mls filtered water
1 cup (250mls) milk - I used oat milk which is not gluten free but any safe milk will be fine
Enjoy!! Lisa x
Comments will be approved before showing up.