Glutenvrije gemberkoeken

Recipes Gluten free Sugar-free Baking Dessert

These big ginger cakes with chocolate and pecans are a kind of comfort food in cold times. They are not mega crunchy, but just a little chewy. Nice cake to have with you for that hunger moment at the office. Or just with your cup of tea at night on the couch. And if you think ginger cakes sound a bit weird; don't think about it and just try them, because ginger in these cakes is a match made in heaven!

Recipe

Gluten-free ginger cakes

A delicious combination of flavors and nice and creamy! Perfect as a snack or for coffee!

Course	Dessert
Kitchen	Dutch
Servings	For 10 large cookies

Preparation time

Preparation time	20 min
Time in oven	20 min
Total	40 min

Equipment

Mengkom
Rasp
Bakplaat
Bakpapier
Soeplepel

Ingredients

100 grams of gluten-free oat flour
125 grams of rice flour
75 grams dark chocolate, chopped into pieces
35 grams fresh ginger, grated
100 grams pecans, chopped into pieces
1 bag of baking powder
5 tablespoons coconut oil, melted
2 large eggs
6 tablespoons honey
1 teaspoon vanilla extract

Gluten-free ginger cakes

Put the fresh ginger and nuts in a bowl. Add the coconut oil, the baking powder and 2 tablespoons of hot water. Mix together and let it stand.
In another bowl, mix the eggs with the honey and the vanilla extract. Spoon through the rice flour and oatmeal.
Now add the chocolate pieces to the coconut oil mixture and stir. Then add the bowl of flour to the wet batter. It is not a cake batter you can knead; It remains very sticky and it keeps in the middle between a cookie and cake batter. So don't be shocked 😉
Cover a baking sheet with baking paper. With a spoon, scoop the cookie batter on the baking paper in heaps of about 1 cm thick and 8 cm in diameter.
Bake the cakes at 180 degrees in about 20 minutes until golden brown. Enjoy!

Cooking mode Prevents your screen from going to sleep

Ginger is quite okay, especially in a slowjuices juice or a cup of tea, but these ginger cakes that I saw with a fellow blogger really sounded like a challenge. But I just started baking them. And with success!

You can of course also vary a bit with flour types. If you don't have oatmeal in the house, you can also use buckwheat flour. And if you don't have to eat gluten -free, you can also use spelled flour.