I thought it might be interesting to see if I could use coconut flour to make a type of gingerbread. Now, I don’t — unfortunately — really like the way coconut flour bakes. Never have. But my kids do, and my husband is back on GAPS, so…coconut flour it is. These muffins are totally GAPS-friendly, and they’re a spicy, interesting flavor. The kids couldn’t stop eating them. Make them and see what you think!
- ¾ c. coconut flour
- ½ tsp. sea salt
- ¾ tsp. ginger
- 1 tsp. cinnamon
- ¼ tsp. nutmeg
- 1/3 c. coconut oil
- ½ c. raw honey
- 4 eggs, beaten
- 6 tbsp. milk (use coconut milk if you are on GAPS)
Gather your ingredients. Preheat your oven to 350.
Put the coconut oil and, if necessary, honey into a small pot to melt. You can see that my honey, which is raw, is basically “creamed” now, so it doesn’t mix or dissolve well unless gently heated. Do this over very low heat, as it really only needs to get to 76 to melt the coconut oil and not much hotter to melt the honey.
In a large glass bowl, add your coconut flour.
To this, add all your spices (including sea salt).
Add the now-melted honey and oil.
Add the eggs. No, I didn’t beat mine first. I forgot. I beat them in the side of the bowl right after this picture, and it worked. Can you tell which one my 4-year-old, who was helping, cracked all by herself?
Now, add the milk. (Yes, stir the batter first. It will be very thick still.)
Stir the batter until smooth. It will still be kind of thick, but not too much. Scoop the batter into greased or lined muffin trays. Fill each muffin cup 1/2 to 2/3 full. They won’t expand very much, as the eggs are the only “rising” agent they have. That’s okay.
Pop them in the oven for 20 – 25 minutes, until a toothpick inserted in the center comes out clean. Now you have lovely grain-free muffins!