Thursday, December 20, 2012

Gingerbread Cakes With Vanilla Bean Glaze GF/Refined Sugar Free

Something sweet.  Like many of you, it is true for us, it just would not be the same at Christmas without some gingerbread. 

If you have not already made "something" gingerbread-ish, and if you are up to some scratch baking, you may want to add this little recipe in with your Christmas treats.

Oh yeah. Don't forget this recipe is gluten free and refined sugar free. So you will still be getting that same deep rich delicious gingerbread taste, but with a healthy twist.





Today's recipe is from Jenni of Urban Poser, a great food blog for vibrant gluten free 
eating .You really must check it out if you are not familiar with it already.

Jenni's recipe is for  Sugared Gingerbread Cake Donuts, but while we loved the idea of gingerbread donuts, we wanted to add our personal spin on Jenni's recipe and make it reflect us. So we did. We made Mini Gingerbread Cakes with Vanilla Bean Glaze.




And here they are, fresh from the oven and almost ready for the vanilla bean glaze.
They almost look chocolaty, but there is no chocolate in the recipe. Of course, that could be an add in if one wanted.

We baked our mini gingerbread cakes in white candy/nut cups with no problem.

Below is the recipe for Jenni's Sugared Gingerbread Cake Donuts if you would like to give them a try. Just click on the link.





While these mini gingerbread cakes are fine without any thing on them, it is Christmastime and adding that something extra adds a special something to the season.


Vanilla Bean Glaze {refined sugar free}


1 cup of  powdered sugar. { we used Xylitol like this here.  To make it a "powdered" sugar, we placed it in the blender and turned it into powder.}

2-3 T. of milk. {we used rice milk}

1 vanilla bean split and insides scraped out. {save your pod and add it to sugar or oil for flavor and scent}

Place powdered sugar in a bowl. Place vanilla seeds in the bowl. Add milk as need to your desired consistency. 

Spoon over cooled baked mini cakes and allow to set up.

We suggest making this early on so the vanilla beans can infuse the glaze.



The coconut oil in the recipe keeps these cakes moist and tender.




See, don't they look good?! With a nice hot cup of tea or coffee in the afternoon, or in the morning.... or whenever you feel the urge, it's Christmastime!





If you have some family or friends who are eating gluten-free and sugar free, these would be a thoughtful gift or addition to your menu with them in mind.

HAPPY BAKING!

The words of a man’s mouth are deep waters;
The wellspring of wisdom is a flowing brook.
Proverbs 18:4

Linking To:
52 MantelsThe Frugal GirlsTidyMomI Heart Nap TimeSkip To My Lou
http://www.craftberrybush.com/


3 comments:

  1. These look so good Kristin! All of your Christmas Projects look so fabulous! You have worked so hard to share those projects! Wishing you a wonderful Christmas and Happy New Year! Angie xo

    ReplyDelete
  2. Hi,

    This is a fantastic recipe, and great fun to make with the kids. Thanks so much for posting it.

    All the best, Alex

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