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.