VEGAN GINGERBREAD CUPCAKES

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FROSTING INGREDIENTS

• 1-1/2 cups cashews, soaked for 1-2 hours

• 1/3 cup of maple syrup

• 1 tsp. of vanilla extract

CUPCAKE Ingredients

• 1-1/2 cups gluten-free oat flour

• 1/4 cup ground flax seed

• 1 tsp. baking powder

• 1 tsp. baking soda

• 1 tsp. cinnamon

• 1/2 tsp. nutmeg

• 1 tbsp. fresh grated ginger

• 1/4 cup maple syrup

• 1/4 cup blackstrap molasses

• 1/3 cup applesauce

• 1/3 cup water

• 1 tbsp. apple cider vinegar

• 1/4 cup coconut oil

• 1 tbsp. chia seeds, ground and mixed with 2 tbsp. room temperature water

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FROSTING

1. Add soaked cashews, maple syrup and vanilla to a blender. Pulse until combined and smooth.

2. Place mixture in a piping bag and place in fridge for at least an hour to stiffen.

CUPCAKES

1. Pre-heat oven to 350

2. Line a cupcake/muffin pan with cupcake liners.

3. Mix together all dry ingredients.

4. In a separate bowl or blender, whisk/gently blend together the grated ginger, maple syrup, molasses, apple sauce, water vinegar and butter/oil.

5. Mix wet into dry and add the chia paste.

6. Divide batter into lined cupcake pan, filling 2/3 full

7. Bake for about 30 minutes, until the top is lightly browned and a toothpick, inserted into the centre comes out clean.

8. Frost & enjoy!

Note: Makes about 10 cupcakes.