These gingerbread bites were gone in a day, they are so good and easy to just pop in your mouth with one bite. Delicious!!
I am most likely going to make another batch tomorrow because typing the recipe out is making me want them. He he he.
1 egg
2 tbsp palm shortening melted
1/4 cup of coconut sugar
1/4 cup of baking soda
1 cup of almond flour
1 tsp of ginger
1/2 tsp of allspice
1/2 tsp of ground cloves
1/2 tsp of cinnamon
1/2 cup of coconut milk
Preheat the oven to 350. Add a dish full of water on the bottom rack in the oven. Beat the egg in a stand up mixer. Add the coconut sugar and palm shortening and mix really well. Add the almond flour ad baking soda and mix. Add the spices and mix again, use a spatula to scrape down the sides. Pour in the coconut milk and mix well. Fill a mini muffin tray with mini cupcake liners. Use a teaspoon to spoon the mixture into each liner about half way up. Cook for 25 minutes checking on them at 15 minutes or until cooked through. Let them cool and enjoy.
I am most likely going to make another batch tomorrow because typing the recipe out is making me want them. He he he.
1 egg
2 tbsp palm shortening melted
1/4 cup of coconut sugar
1/4 cup of baking soda
1 cup of almond flour
1 tsp of ginger
1/2 tsp of allspice
1/2 tsp of ground cloves
1/2 tsp of cinnamon
1/2 cup of coconut milk
Preheat the oven to 350. Add a dish full of water on the bottom rack in the oven. Beat the egg in a stand up mixer. Add the coconut sugar and palm shortening and mix really well. Add the almond flour ad baking soda and mix. Add the spices and mix again, use a spatula to scrape down the sides. Pour in the coconut milk and mix well. Fill a mini muffin tray with mini cupcake liners. Use a teaspoon to spoon the mixture into each liner about half way up. Cook for 25 minutes checking on them at 15 minutes or until cooked through. Let them cool and enjoy.