Paleo Chestnut Flour Gingerbread (GF

• Vegetarian

• Produce

  • 1/2 tsp Ginger, ground

• Refrigerated

  • 3 Eggs

• Canned Goods

  • 1/4 cup Coconut cream

• Condiments

  • 1/4 cup Blackstrap molasses
  • 1/4 cup Maple syrup

• Baking & Spices

  • 1/2 cup Almond flour
  • 1 tsp Baking soda
  • 1 cup Chestnut flour
  • 2 tsp Cinnamon
  • 1/2 tsp Cloves, ground

• Oils & Vinegars

  • 1 tsp Apple cider vinegar

Found on perchancetocook.com

Ingredients

• ½ cup almond flour
• 1 cup chestnut flour
• ½ tsp ground cloves
• ½ tsp ground ginger
• 2 tsp cinnamon
• 1 tsp baking soda
• ¼ cup maple syrup
• ¼ cup blackstrap molasses
• 3 eggs
• ¼ cup coconut cream (Savoy is my #1)
• 1 tsp apple cider vinegar

Directions

• Preheat the oven to 350 degrees.
• Line a muffin tin with muffin liners; cover the inside of the liners with melted coconut oil ( I like to use a silicone basting brush to brush the coconut oil on).
• In a large bowl whisk together the almond flour, chestnut flour, ground cloves, ground ginger, cinnamon and baking soda.
• In another large bowl whisk together the maple syrup, blackstrap molasses, and the eggs. Add the coconut cream and apple cider vinegar and whisk until creamy.
• Pour the dry ingredients into the wet ingredients and mix with a fork until blended.
• Put about 2 Tbs of the batter into the liners, filling them about ½ of the way full.
• Bake for 21-25 minutes, until the corners are golden and a tooth pick comes out clean.