Mini Gingerbread

I have a weakness. I really like buttercream.

Well, these days it’s “buttercream”, but still.

Back in the day, I was a sucker for bakery cakes with buttercream. Heaven forbid somebody bring a cake with that fake, fluffy, whipped creamy type frosting. Very disappointing.

And how about Double Doozies from Great American Cookie Company? Yeah. I kinda miss those.

Thank goodness I have discovered some ways to feed my cravings.

Tomorrow is “treat” day at school, so I asked my girls what I should make that “normal” people would enjoy…

and this is what they quickly came up with. I made it last year over the holidays and it was a big hit! Especially with me…’cuz there’s “buttercream” frosting on these bad boys! Plus, they’re on the healthy side…pumpkin and blackstrap molasses add some serious nutrients to this scrumptious dessert!


Chia Egg
Wet ingredients…
wet ingredients blended.
Dry ingredients whisked together.
Fresh out of the oven.
“Buttercream” Frosting
And goji berries for the win!

Mini Gingerbread

(adapted from a recipe by Angela Liddon from ohsheglows)

1 c. pumpkin puree

3 T. maple syrup

1/3 c. coconut oil

1/4 c. blackstrap molasses

chia egg (1 T. chia seeds mixed with 3 T. water)

1 2/3 c. spelt flour

3/4 c. coconut or date sugar

1 1/4 t. baking soda

1 t. baking powder

1 t. salt

1 t. cinnamon

1/2 t. ginger powder

1/2 t. nutmeg

1/8 t. cloves

1/2 c. walnuts

goji berries for decorating

Place wet ingredients (first 5 on list) in blender and blend until well mixed. Place dry ingredients in bowl and whisk together. Add wet mixture to dry and stir. Stir in walnuts. Spoon into greased mini bread pan. Bake at 350 degrees for 25 -30 minutes or until a toothpick comes out dry.

“Buttercream” Frosting

1/2 c. Earth Balance

1 3/4 c. powdered sugar

1 t. vanilla

1 t. cinnamon

1/4 t. nutmeg

1/4 t. ginger

2 T. almond milk

Blend all ingredients using hand mixture. And while I hate to state the obvious…I will. Frost little gingerbreads. Decorate with goji berries if desired.



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