It’s been a tumultuous week, full of highs and lows, victories and defeats. But one thing is clear: to move forward, we must unite.
Step One: Make (and share) gingerbread.
I am 100% serious. I have yet to meet someone who is averse to gingerbread, so what better way to make nice, as well as make civilized conversation, than with a batch (or two) of moist, tender gingerbread cakes. Don’t forget to brew a pot of strong tea, for good measure.
These particular cakes can be savored by almost everyone on your list. Made from a combination of chickpea flour and flaxseed meal, they are naturally grain-free and gluten-free. Also absent are eggs and dairy, but you will never guess: the cakes are tender and moist with a delictae crumb. Additionally, I’ve kept the sweetener–coconut sugar and molasses– to a minimum, just enough to taste indulgent while keeping these in the dual categories of snack and dessert.
A timidly-spiced gingerbread is a teatime tragedy, so I’ve erred on the side of robust flavor for these cakes (warning: you may swoon as these bake). Talk about healing powers, too: while the cakes work by soothing strained relationships and conversations, the spices have notable palliative properties for whatever else is ailing you this November. For example:
Ginger: Contains the powerful antioxidant gingerol, which, among many functions, eases nausea (umm, yes please, need that…), boosts immunity, and reduces inflammation.
Cinnamon: Contains powerful antioxidants that improve dental health, boost brain function, and may alsoprotect against cancer, diabetes and inflammation
Cloves: Cloves can aid in digestion, boost immune system and liver functions, and may protect the body against cancer, diabetes, headaches and oral diseases.
Here’s to good health and harmony, in ways big and small.Print
- 2/3 cup nondairy milk (I used plain almond milk)
- 1 teaspoon vinegar (neutral one, like white or cider vinegar)
- 3/4 cup chickpea flour
- 1/4 cup flaxseed meal
- 2 tablespoons coconut sugar (or packed brown sugar)
- 2 teaspoons ground ginger
- 1–1/4 teaspoons ground cinnamon
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground nutmeg
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 3 tablespoons dark molasses (not blackstrap)
- 1 tablespoon melted virgin coconut oil (or oil of choice)
- Preheat oven to 350F. Generously grease or spray 9 cups of a standard muffin tin.
- In a small bowl or cup, stir together milk and vinegar. Let stand for 5 minutes.
- Meanwhile, in a medium bowl, whisk together the chickpea flour, flaxseed meal, coconut sugar, ginger,cinnamon, cloves, nutmeg, baking soda and salt.
- Add the milk mixture, molasses, and coconut oil; whisk until blended. Divide batter evenly among prepared cups (just under 1/4 cup for each muffin cup).
- Bake in the preheated oven for 15 to 16 minutes until puffed and a toothpick inserted in the center comes out clean. Cool completely in tin set on a cooling rack. Run knife around edge of each cup and remove from tin.
Storage: Store in an airtight container at room temperature for 2 days, in the refrigerator for 1 week or freezer for 3 months.
- Category: Dessert, Muffins, Bread
- Serving Size: 1 cake
- Calories: 91
- Sugar: 6 g
- Sodium: 148 mg
- Fat: 3.1 g
- Saturated Fat: 1.5 g
- Carbohydrates: 13.1 g
- Fiber: 2.8 g
- Protein: 2.8 g
- Cholesterol: 0 mg