Gluten Free Gingerbread Slice with Salted Caramel Butter Frosting

This week we have a Christmas dessert recipe for you! Get into the Christmas spirit with a delicious gingerbread recipe:

Prep Time: 20 mins

Cook Time: 20 mins

STUFF YOU NEED

  • 1 1/2 cups blanched almond meal
  • 1/2 cup coconut flour
  • 1/2 cup coconut sugar
  • 3 tsp ground ginger
  • 1 tsp cinnamon
  • 125g butter or coconut oil
  • 1 tsp 100% vanilla extract
  • 3 eggs
  • 1/2 cup coconut milk 

FOR THE FROSTING

  • 100g butter or coconut oil
  • 1 cup pitted dates soaked in boiling water from 10 mins, then drained
  • 1 tsp 100% vanilla extract

METHOD

  1. Preheat oven to 180°C (350°F) and line a 20 x 20 cm (8 x 8 inch) slice tin with baking paper.
  2. In a large mixing bowl place the almond meal, coconut flour, coconut sugar, ginger, cinnamon and mix well.
  3. In your mix master place the butter, eggs, vanilla and milk. Mix on low until combined. It might look a little curdled, that's ok!
  4. Add the butter mix to the dry ingredients and mix with a spoon until combined.
  5. Transfer into the prepared tin and smooth it down evenly. 
  6. Place into the oven for 20 minutes, once cooked, take out and allow to cool completely.
  7. Meanwhile, let's make the icing! Simply place all ingredients into your high powered blender and whiz until smooth.
  8. Once the slice in cool, spread the salted caramel butter frosting on top, slice and serve! 

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