Updated: Dec 28, 2019
Dark, aromatic, buttery-rich, gingerbread that's spongy and bouncy like real gingerbread should be but without the sugar and flour. Make it lectin free!
Make this easy lectin free version of classic. Get the comforting taste of warm gingerbread without sugar or gluten. This gingerbread is slightly sweet, very gingery and it's made in a mug in just 90 seconds.
We use reishi mushroom powder and organic instant coffee to achieve that rich dark molasses flavor and color. Plus these ingredients unique to my gingerbread have added health benefits.
Instant coffee is concentrated dry coffee extract. Baking with instant coffee is a great way to sneak in polyphenols.
So coffee adds those super powerful antioxidants known as polyphenols. What do mushrooms do? Reishi mushrooms help enhance the immune system, reduce stress, improve sleep, and reduce fatigue. People also use reishi mushrooms to reduce blood pressure and cholesterol.
Not only is this gingerbread extra healthy, it's springy and moist and reminds me of the classic gingerbread my German mom made me as a kid. For me, this gingerbread is a warm slice of home.
I like mine served still steaming and topped with organic fresh whipped cream and a dusting of cinnamon. Let's make this easy gingerbread.
1/4 C LFG Flour*
1 T Lakanto Powdered Monk Fruit Sweetener
1/4 t Reishi Mushroom Powder
1/4 t Organic Instant Coffee
1/2 t Ground Cinnamon
1/2 t Ground Ginger
1/4 t Baking Powder
1/8 t Salt
2 T Melted French Butter or Ghee
1 Pastured Egg
1 T Water
1/2 t Vanilla
Organic Whipped Cream (for serving)
*2:1:1 cassava, coconut, and blanched almond flour
Step 1: Mix Dry Ingredients
In a large cappuccino cup, whisk together all the dry ingredients.
Step 2: Add Wet Ingredients
To the dry ingredients, add melted butter, egg, water, and vanilla. Whisk until very smooth.
Step 3: Microwave
Microwave on high for about 90 seconds until the gingerbread rises to the top.
Step 4: Whip Cream
In a deep steel or glass bowl, whip the cream to soft peaks.
To serve, invert the gingerbread onto a plate. With a serrated knife, slice the gingerbread into four pieces from top to bottom. Fan the slices out onto the plate. Top with dollops of whipped cream. Finally, dust with a little more ground cinnamon.