Ready in 45 | Serves 16
2 cups Organic Spelt Flour, Wholemeal
1 teaspoon baking soda
1-2 tablespoons Organic RAW Cacao Powder
1 teaspoon Organic Ginger Powder
1 teaspoon Organic Ground Cinnamon
1 teaspoon ground nutmeg
¾ cup Organic Maple Syrup
⅓ cup Organic Olive Oil, Extra Virgin Cold-Pressed
¼ cup warm water
1 cup apple sauce, no added sugar
1 cup dark chocolate
¼ cup plant-based milk
Preheat your oven to 180°C and line a 12″x 8″ baking tin with greaseproof paper.
Add all dry ingredients in a bowl and mix to combine. In another bowl, add all wet ingredients and whisk to combine.
Pour your wet ingredients into the dry and mix well until combined.
Transfer your mixture into the prepared baking tin and bake for about 25 minutes, until a toothpick inserted comes out clean.
Remove from oven and leave to completely cool before spreading over your chocolate frosting.
To make the frosting, melt the chocolate in a bowl over a small pot with water, and slowly pour in the milk as you stir the chocolate. Do not attempt to do this in a microwave – the results are not the same.
Stir until your chocolate is super smooth and the milk is fully incorporated.
Pour the frosting over the gingerbread and using a spatula evenly coat your gingerbread. Leave it for a bit before cutting so it’s not super messy. Enjoy.