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Chocolate Gingerbread Mini Cakes (vegan & gluten-free)
NIRVANA CAKERY24Ingredients
50Minutes
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Ingredients
US|METRIC
12 SERVINGS
- 95 grams brown rice flour (3/4 cup)
- 70 grams buckwheat flour (1/2 cup)
- 70 grams sunflower seeds (1/2 cup, ground into flour consistency)
- 30 grams tapioca flour (1/4 cup)
- 30 grams cacao powder (1/4 cup)
- 100 grams sugar (rapadura, 3/4 cup)
- 1 baking powder (½tsp)
- 1 bicarbonate of soda
- 2 ginger
- 1 cinnamon
- 1/8 tsp. cloves
- 1 pinch sea salt
- 3 ground flaxseed (tbsp, plus 9tbsp water)
- 80 apple sauce (1/3 cup)
- 80 olive oil (1/3 cup)
- 60 molasses (1/4 cup)
- 2 apple cider vinegar
- 60 hot water (1/4 cup + more as needed)
- 220 grams vegan chocolate (dark, 7.7oz I've used Amore di Mona)
- 240 mL oats (creme, 1 cup)
- 1 Tbsp. maple syrup (optional)
- fresh cranberries
- rosemary sprigs
- coconut (desiccated, blended, for snow)
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