Ginger Baby Cakes -- An old favourite updated

A number of years ago I came up with a ginger cake recipe. It was one of my first wholly invented recipes, and was well received by ginger lovers and non-lovers alike. The cake is amazingly moist, and deliciously flavoured.

Although my first recipe was using whole grain flour, it also used cane sugar.

So, I have updated the recipe to use a bit of clear agave and a bit of coconut sugar, and almond flour in addition to a little bit of kamut flour.

I hope you like it as much as we do!

ingredients:

3/4 cup water

2 tbsp clear agave

2 tbsp coconut sugar

6 pitted honey dates (smallish ones)

6 pitted prunes (small ones)

2 tbsp extra virgin coconut oil

2 inches or more of fresh ginger root

1 egg

1 tbsp lemon juice

1/8 tsp sesame oil

1/2 tsp sea salt

1/2 tsp ceylon cinnamon

dash black pepper

1 tsp ground vanilla (or 1/2 tbsp vanilla extract)

1 cup almond flour

1/4 tsp baking soda

1/2 cup kamut flour

coconut sugar and sesame seeds for sprinkling on top

directions:

preheat oven to 345

1. pour warm water over the prunes and dates and allow to soak for about 10 minutes

2. add the ginger, coconut oil, and sesame oil, agave, and coconut sugar, and puree all together until smooth

3. add the lemon juice, and then beat in the egg (after ensuring the mixture is not too hot)

4. mix in the sea salt and vanilla

5. add the almond flour

6. add the baking soda

7. stir in the kamut flour gently

8. scoop the batter into 12 prepared muffin cups

9. sprinkle a little coconut sugar and some sesame seeds on top of each one (optional)

8. bake at 345 for 30 minutes