CHOCOLATE GINGERBREA MINICAKES

● 95g brown rice flour (¾ cup)

● 70g buckwheat flour (½ cup)

● 70g sunflower seeds (½ cup), ground into flour consistency

● 30g tapioca flour (¼ cup)

● 30g cocoa powder (¼ cup)

● 100g brown sugar (¾ cup)

● 1 ½ tsp baking powder

● 1tsp bicarbonate of soda

● 2tsp grated ginger

● 1tsp cinnamon

● 1/8 tsp nutmeg powder

● 1/8 tsp ground cloves

● Pinch sea salt

● 3tbsp ground flaxseed + 9tbsp water

● 80ml apple sauce (1/3 cup)

● 80ml vegetable oil (1/3 cup)

● 60ml prepared coffee (¼ cup)

● 2tsp apple cider vinegar

● 60ml hot water (¼ cup) + more as needed

Chocolate Ganache, prepare the night before

● 220g dark chocolate I’ve used 54% Callebeaut

● 240ml coconut cream (1 cup)

● 1tbsp maple syrup (optional)

METHOD

● Preheat the oven to 180°C (350F). Grease and line a 25 x 35cm tin with baking paper.

● Mix 3tbsp ground flaxseed with 9tbsp water and set aside to thicken.

● In a large bowl whisk together brown rice flour, buckwheat flour, ground sunflower seeds, tapioca flour, cocoa powder, sugar, baking powder, bicarbonate of soda, ginger, cinnamon, nutmeg, ground cloves and salt.

● In a small bowl whisk together flax eggs, apple sauce, olive oil, prepared coffee, apple cider vinegar and water.

● Add the wet mix to the dry mix and mix until well combined. Add extra water 1tbsp at the time to achieve pourable muffin consistency.

● Pour the mixture onto the lined tin and smooth out the surface. Bake for about 20 minutes

or until a cocktail stick comes out clean. Try not to over-bake it. Remove from the oven and leave to cool down.

● Once cooled Sugar Blossoms using a round Cake Studio cookie cutter cut

(Instagram: out 25 shapes. sugarblossomscakestudio) Spoon ganache into a piping bag

fitted with large star nozzle, pipe on top of the cakes and layer them on top of each other. You can create two or three layer cakes or a mix of both.

Recipe by Kajal Karni Bajaj,