Gingerbread
In a milk pot melt the raw honey, the coconut flower sugar, Rum and vanilla. Set aside and let it cool. Preheat the oven to 175°C/350°F.
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Ingredients
- 200 gr all purpose paleo flour
- 100 gr almond meal
- 70 gr chopped almonds
- 1 tsp baking soda
- 1 tbsp ginger cake spice
- 125 gr coconut flower sugar
- 125 gr raw honey
- 1 egg
- 1 tsp bourbon vanilla
- 1 tbsp rum ((optional))
- 5 tbsp apricots jam
- 100 gr dark chocolate (95%)
- 20 gr chopped pistachios
- 20 gr sliced almonds
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