It’s holiday time again, my friends. How that happened, I know not. There’s something about the passage of time that shocks me literally every second. For instance, it’s now 10:21am. WHERE DID THE REST OF THE MORNING GO? I went for a long, long walk, made pancakes, and did some work and *poof*, the time is gone. Sigh.
Anyway, the festive spirit often eludes me because of this whole vortex of time issue. So, gingerbread. 🙂This gingerbread is spicy, chocolatey, and because of the buckwheat, it’s makes you a veritable tower of jollyness.What you need:
1.5 cups finely ground buckwheat flur
0.5 cups gluten-free all purpose flour (such as Bob’s or Arrowhead Mills)
2 tsp baking powder
1 tsp baking soda
1-2 tablespoons coconut oil, melted
3 Tbsp chia seeds (mixed with 6 Tbsp warm H20 to form a gel. You could also use two eggs instead if you’re not going vegan)
1.5 cups almond milk or other non-dairy milk, unsweetened
0.5 cups grade B maple syrup
0.5 cups organic, unsweetened applesauce
3 Tbsp ground ginger
dash of nutmeg and cinnamon
1 85% dark chocolate bar, smashed to bits
What to do:
Add all dry ingredients to a bowl. Add all wet ingredients to a bowl. Combine wet into dry, mix, and add chocolate chunks.When well combined, pour into a pan of your choosing, just remember, the thicker the layer of batter, the longer it takes to bake. I use a 9×13 pyrex dish lined with parchment and it made some nice-sized little slices. Also, parchment paper is so nice because there’s very little pan washing to do. For those of you who don’t know me, I really, really don’t like washing pots and pans. I don’t mind other dishes, but there’s something about a pot or pan that just puts me off yet I like making the messes. I know, I’m a weirdo.