CANDIED GINGERBREAD CUPCAKES

SERVES 12 CUPCAKES

FOR THE CUPCAKES

2 cups (270 g) (9.5oz) flour

1⁄2 cup (50 g) (1.8oz) almond flour

1⁄2 cup (100 g) (3.5oz) brown sugar

2 1⁄2 tsp baking powder

1 tsp baking soda

1⁄2 tsp salt

2 tsp gingerbread mix (ginger, cinnamon, anise, and cardamom)

1 orange

1⁄2 cup (120 g) (4.2oz) agave syrup

1⁄2 cup (120 g) (4.2oz) water

1⁄2 cup (100 g) (3.5oz) sunflower oil

3 ounces (85 g) (3oz) candied ginger

FOR THE DECORATION

3 cups (720 g) (25oz) creamy cheese

Candied ginger

NUTRITIONAL VALUES

Calories: 149kcal
Fat: 1.1g (0.3g S.Fat)
Carbs: 34.2g
Protein: 5.8g
Sugar: 20.3g
Sodium: 76mg

METHOD

Combine all dry ingredients in a mixing bowl (flour, almond flour, sugar, baking soda, salt, spices, and baking powder).

Using a knife, chop the candied ginger. To the dry mix, add the water, agave syrup, oil, and chopped candied ginger. Using a whisk, combine the ingredients and fill each cupcake liner halfway.

Bake at 355° F (180° C) for about 27 minutes, or until a toothpick inserted into the centre of each cupcake comes out clean. Place them in a cool place for a few hours.

Decorate each cupcake with a dollop of cream cheese and a sprig of candied ginger.

SWEET POTATO–GINGERBREAD ICE CREAM

SERVES

1 sweet potato, steamed, mashed, and frozen in ice cube trays, or 1 cup frozen sweet potato puree

1 frozen banana

4 fresh dates, pitted

2 tbsp almond butter or other nut or seed butter

1⁄2 cup (120 ml) full-fat coconut milk

1 1⁄2 tsp ground Ceylon cinnamon

1 tsp ground ginger

1 tsp ground cardamom

NUTRITIONAL VALUES

Calories: 454kcal
Fat: 7.1g (0.7g S.Fat)
Carbs: 103.8g
Protein: 4.1g
Sugar: 65.8g
Sodium: 26mg

METHOD

In a blender, combine all of the ingredients and blend until smooth. Transfer to a bowl and freeze for 1 to 2 hours before serving as soft serve.

GINGERBREAD COOKIES

SERVES 24 COOKIES

2 tsp. flax meal

1 tbsp. warm water

3/4 cup oat flour (certified gluten-free)

1/2 cup brown rice flour

1/4 cup almond flour

1 tbsp. arrowroot powder

1 tsp. baking soda

1 tsp. ground ginger

1/2 tsp. ground cinnamon

1/2 tsp. salt

1/4 tsp. ground nutmeg

1/4 tsp. xanthan gum

1/3 cup coconut oil, melted

1/4 cup blackstrap molasses (or regular molasses)

1/4 cup coconut sugar (or brown sugar)

1 tsp. grated fresh ginger

1/2 tsp. vanilla extract

CINNAMON SUGAR

3 tbsp. coconut sugar

1 tbsp. ground cinnamon

NUTRITIONAL VALUES

Calories: 120kcal
Fat: 9.6g (1.3g S.Fat)
Carbs: 12.5g
Protein: 10g
Sugar: 5.2g
Sodium: 113mg

METHOD

In a medium mixing bowl, combine the flax meal and water. Set aside for about 5 minutes to rest.

In a large mixing bowl, whisk together the oat flour, rice flour, almond flour, arrowroot, baking soda, ground ginger, cinnamon, salt, nutmeg, and xanthan gum.

To the flax mixture, add the coconut oil, molasses, sugar, grated ginger, and vanilla extract. Mix until everything is well combined. Stir together the wet and dry ingredients until well combined. Refrigerate the dough for at least 30 minutes.

Preheat the oven to 350°F (180°C, or gas mark 4) when you're ready to bake. Two baking sheets should be lined with parchment paper or silicone baking mats. Take the dough out of the refrigerator.

To make the cinnamon sugar: In a shallow bowl, combine the sugar and cinnamon.

Scoop out a tablespoon of dough and shape it into a ball. Roll the ball in the cinnamon-sugar mixture, then place it on the baking sheet that has been prepared. Rep with the rest of the dough, spacing the balls about 2 inches apart. Flatten each cookie with a fork and make a crisscross pattern on top. Bake the cookies for 10 to 12 minutes, or until they are spread out and firm around the edges. Allow the cookies to cool for a few minutes on the pan before transferring them to a cooling rack. Allow to cool completely before serving. (As they cool, they will firm up even more.) Store at room temperature in an airtight container for up to 4 days.

VARIATION

To make gluten-free cookies, substitute 1 1/2 cups unbleached all-purpose flour for the oat, brown rice, and almond flours, and leave out the arrowroot powder and xanthan gum.