Baking without eggs is a bit challenging, but nothing could keep me from eating gingerbread this year. It was one of my favorite winter after school snacks my mama made us growing up.  ALWAYS coated in powdered sugar and slightly crisp around the edges, I would eat it by the fist full. Mine is a slight variation as its gluten, refined sugar free as well as vegan and instead of the powdered sugar on top and the crispy sides, I added a crumble with Miyokos vegan butter, coconut and oats. 

I’ve been eating it for almost a week for breakfast.  Its moist and crispy and bursting with spice.  



Chia seeds - 1 Tablespoon

Water - 3 Tablespoons

Avocado Oil - 1 1/2 Tablespoons

Maple Syrup - 1/2 Cup

Salt - 1/2 Teaspoon

Organic Apple Sauce - 2 Tablespoons (I used homemade apple, pear sauce)

Baking Soda - 1/2 Teaspoon

Apple Cider Vinegar - 1/2 Teaspoon

Buckwheat Flour - 1/4 Cup

Almond Flour - 1/3 Cup

Tapioca Flour - 1/4 Cup

Cinnamon - 3/4 Teaspoon

Ginger - 1/2 Teaspoon

Clove - 1/4 Teaspoon 

Nutmeg - 1/4 teaspoon




Miyokos vegan butter -  2 Tablespoons 

One Degree Organics Oats - 1/2 Cup

Coconut 1/4 Cup

Cinnamon - 1 Teaspoon

Salt - Pinch

Coconut Sugar - 1/4 Cup


Prepare muffin pans 

preheat the oven to 330 degrees

In a bowl make the chia “egg” by combining the chia and water. 

In a bowl combine the wet ingredients (aside from the ACV) and mix until thickened. 
Add the chia egg and combine.

Add all the dry ingredients and mix until combined.  

Mix in the ACV. 

In the Cuisineart mix all the crumble ingredients together and pulse until crumbled.

Fill the muffin pans with batter and top with crumble.  

Bake for 30-40 minuets until the muffins spring back up when touched. 




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