IMG_6825 (676x1024)

Ingredients (10 servings):

  • 80g rice flour (GF)
    60g coconut flour (GF)
    70g almond flour (GF)
  • 50g potato starch (GF)
  • 50g corn flour (GF)
    2 eggs size M
    250ml almond milk
    30ml strong espresso
    130g coconut oil
    150g honey
    45ml maple syrup
    1½ tablespoons
  • gingerbread spices (GF)
    1 teaspoon ground cinnamon (GF)
    2 tablespoons cocoa (GF)
    1 teaspoon baking soda (GF)
    1 teaspoon gluten-free baking powder




Melt coconut oil over a hot-water bath, add honey, maple syrup and espresso, mix the ingredients thoroughly and set aside to cool, then mix with almond milk.
In a separate bowl, sift dry ingredients through a sieve (flour, cocoa, spices, baking soda, baking powder) and mix together. Beat eggs, add alternately dry ingredients and milk & honey mixture. Mix until perfectly smooth.
Set the dough aside for 25 minutes, meanwhile preheat the oven to 180°C. Cover a pan with a parchment paper thoroughly, put the dough into the pan and bake for about 45 minutes.


GF – make sure the ingredient doesn’t contain traces of gluten!

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3 Responses to Gingerbread

  1. Jones says:

    You have no idea how gooooood it was to have that gingerbread for a breakfast yesterday! Oh thank you sooooo muuuuch!

  2. Daniel says:

    This is just AWESOME!!!

  3. Manne says:

    Love it!

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