Christmas Gingerbread with Strained Yoghurt & Honey Drizzle

Ingredients
1/3 cup + 2 tbsp almond meal
1/4 cup + 1 1/2 tbsp coconut flour
2 tbsp + 2 tsp cornstarch
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 1/2 tsp ground ginger
1 1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/3 cup coconut sugar
1/3 cup coconut oil
3/4 cup De Winkel Yoghurt
1 egg
1/4 cup honey
1 tsp vanilla
2 tsp apple cider vinegar

Topping:
1 cup De Winkel yoghurt, strained through a double-layer muslin for 4 hours
3 tbsp honey

Method

1. Preheat oven to 180°C. Lightly grease a small slice tin.

2. In a large bowl, combine all dry ingredients. Make a well in the centre, add wet ingredients and mix only to combine until no lumps remain.

3. Pour into a prepared baking tin and bake for 45 minutes, or until cooked through.

4. Allow to cool for 10 minutes, before transferring to a cooling rack to fully cool. Then, slather over strained yoghurt and drizzle with honey.