Mini Gingerbread Breakfast Cakes. (Gluten/Grain/Dairy/Sugar Free)

Mini Gingerbread Breakfast Cakes. (Gluten/Grain/Dairy/Sugar Free)

Watch out! I can catch the gingerbread man! I not only caught him, but I threw him into a breakfast cake. But lets get real for a second. I love gingerbread cookies but you can't eat them all the time. Well, correction, you probably shouldn't eat them all the time. Due to that, I figured I should find a loophole around that and....Viola, Gingerbread Breakfast cakes!

This week I'm doing 5 days straight of Chestnut Flour Recipes in collaboration with Tammy over at The Healthy Gluten Free Life! Tammy and I both LOVE baking with this flour, especially this time of year as it has an amazing fall/wintery flavor to it. (It tastes like heaven with apples, cinnamon, pumpkin spice etc!)

We want to entice you to do the same. SO, Each day this week Tammy and I will be posting a new chestnut flour recipe-

Head over to her blog to see her Grain Free Maple Pumpkin Blondies!!

PS. Tammy and I are giving away big bags of chestnut flour. My giveaway is happening here on friday..but you can head over to her site today to enter to win :)

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Gingerbread Breakfast Cakes

Ingredients

  • 1/2 Cup & 1 TBSP Milk (dairy or non-dairy)
  • 1 tsp Lemon Juice or Vinegar
  • 2 packed Cups Blanched Almond Flour
  • 3/4 Cup Chestnut Flour
  • 1 Cup Palm Sugar
  • 1/4 tsp Salt
  • 1 tsp Baking Powder
  • 1/3 Cup Oil
  • 2 Large Eggs
  • 1 TBS Vanilla
  • 2 tsp ginger
  • 1/2 tsp Cinnamon
  • White Chocolate Drizzle
  • White chocolate chips Or Use My Dairy Free White Chocolate Recipe
  • Coconut Oil (optional)

Instructions

  1. Preheat oven to 350 degrees
  2. In a medium mixing bowl combine ingredients and mix.
  3. Spray a square baking pan (I used four miniature bunt pans)
  4. Pour batter into baking pan and cook for 30 minutes
  5. Take pan out and let cool.
  6. While breakfast cakes are make the White chocolate drizzle.
  7. Place desired amount of chocolate chips and melt in the microwave; 30 seconds at a time until melted or Use My Dairy Free White Chocolate Recipe

Notes

If you want the drizzle to be thinner, add a little coconut oil!

To make sugar-free: Use xylitol or truvia in the cakes instead of palm sugar and then Use My Dairy Free White Chocolate Recipe.

http://brittanyangell.com/mini-gingerbread-breakfast-cakes-glutengraindairysugar-free/

 

 

Brittany Angell

14 comments | Leave your own

  1. Paleo Maple Pumpkin Blondies | The Healthy GF Life

    […] drooling over this recipe, be sure to 1) enter the giveaway below via Rafflecopter 2) head over to Real Sustenance to check out Brittany’s over-the-top-yummy White Chocolate Drizzled Gingerbread […]

  2. Tara

    I'm very interested in chestnut flour, but I'm not sure where to get it...can I make it?? I have roasted/peeled organic chestnuts from Costco? We love just eating them plain usually. :)

  3. Jenn

    Would it be possible to sub out the Chestnut flour for say Coconut flour? Or any other kind of healthy flour?

  4. stephanie

    Do you think almond flour would work or does Chestnut flour react differently in recipes?

  5. Cathleen

    These sound and look amazing.

  6. Melissa Nyc

    I have almond flour and chestnut paste. I'm going for it!
    I can't get your dairy free white chocolate frosting link to load. Says the page can't be displayed. I'll just have to search. :)

  7. Melissa Nyc

    Oh, I think there's just an extra "http" in your link address.

  8. Staci

    Is there anything that can be substituted for chestnut flour

  9. Shannon Curtis

    These look amazing!! I have to get my hands on some chestnut flour so I can make them!! I can't wait!!

  10. 5-Spice Pumpkin Dinner Rolls – Paleo/GF/DF | The Healthy GF Life

    […] Check out my Day 1 Recipe for Maple Pumpkin Blondies here. And be sure to check out my chestnut flour partner for the week, Brittany with Real Sustenance, and her Day 1 Recipe for Mini Gingerbread Breakfast Cakes here. […]

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