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Almond Gingerbread Muffins
These muffins are a winning festive combo of the traditional spices of gingerbread with the caramel flavours of coconut sugar to fill your house with a cheerful cosy aroma. Made with gluten free almond meal and topped with a vegan frosting and chewy sweet tigernut flakes, they’re perfect for an anytime treat or festive entertaining
Almond Gingerbread Muffins
Power Super Foods
10
These muffins are a winning festive combo of the traditional spices of gingerbread with the caramel flavours of coconut sugar to fill your house with a cheerful cosy aroma. Made with gluten free almond meal and topped with a vegan frosting and chewy sweet tigernut flakes, they’re perfect for an anytime treat or festive entertaining.
Ingredients
2 ½ cups Almond Meal
½ cup Pecans, roughly chopped
1/3 cup Power Super Foods Coconut Sugar
2 tsp Baking Powder
1 tsp Ground Ginger
½ tsp Cinnamon
¼ tsp Nutmeg
Pinch of Allspice
1 Free-Range Egg (or egg substitute), whisked
1 cup almond milk
1 tbsp Extra Virgin Coconut Oil
½ tsp Vanilla Extract
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1/3 cup Coconut Sugar
1 tsp Tapioca
1 x 400g can Coconut Cream, chilled in the fridge for at least two hours
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Power Super Foods Crumbled Tigernuts
Power Super Foods Tigernut Flakes
Power Super Foods Cacao Crunch or Lucuma Cacao Nibs - optional
Directions
Preheat oven 160 degrees fan forced.
Combine almond meal, pecans, coconut sugar, baking powder and spices in a bowl.
In a separate bowl, combine egg, milk, oil and vanilla.
Create a well in the dry ingredients and proceed to add wet ingredients.
Gently fold through the mixture until combined.
Divide into a well-greased muffin tin.
Bake for 25-30 minutes or until a skewer comes out clean and they are lightly browned.
Meanwhile, to prepare whipping cream, blitz coconut sugar and tapioca in a blender or coffee grinder until granules are a fine consistency.
Separate chilled coconut cream and liquid (retain liquid for future recipes, curries or smoothies work well).
Beat/whip coconut cream and blitzed coconut sugar until cream is smooth.
Spread coconut cream on baked muffins.
Top with Tigernuts and Cacao Crunch