Ginger Root Mage Cakes
These cozy, high-fiber breakfast cakes are packed with warming spices, nuts, and seeds—perfect for fueling your morning quests with a touch of tavern magic.
Servings: 6 servings
Equipment
- 2 mixing bowls 1 large, 1 medium
- 1 Whisk or Spoon
- 1 small muffin tin
- measuring cups & spoons
- 1 Grater
- 2 Small Bowl for glaze & honey butter
Ingredients
Dry Ingredients
- 1 cup oat flour ie. blended oats
- ½ cup almond flour
- 2 tbsp flaxseed meal
- 2 tbsp hemp seeds
- 2 tbsp chopped walnuts
- 2 tbsp chopped dates
- 2 tsp baking powder
- ½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- 1 pinch celtic sea salt
Wet Ingredients
- 1 large egg
- ½ cup greek yogurt
- 2 tbsp honey
- 1 tsp vanilla extract
- 1 tsp fresh ginger
Lemon Glaze
- ¼ cup greek yogurt
- 1 tbsp lemon juice
- 1 tbsp honey
- ¼ tsp turmeric
Honey Butter
- ¼ cup unsalted butter softened
- 1 ½ tbsp honey
- 1 pinch ground cinnamon
- 1 pinch sea salt
- ¼ tsp vanilla
Instructions
- Preheat oven to 350F. Grease muffin tin.
- In a large bowl, whisk together all dry ingredients then in a separate bowl, whisk together wet ingredients until smooth.
- Combine wet and dry ingredients and mix until thick, hearty batter forms.
- Spoon into muffin cups until its ¾ full. Bake for 18-20 minutes, or until golden brown and a toothpick comes out clean.
- Let cool completely before topping with the Lemon Glaze, chopped pistachios and honey butter
Honey Butter
- In a small bowl, whip the softened butter with a fork or a hand mixer until light and fluffy
- Add honey, cinnamon, salt and vanilla. Mix until smooth and creamy
- Serve at room temperature with the warm mage cakes.
Lemon Glaze
- In a small bowl, mix greek yogurt, lemon juice, honey, and turmeric until smooth and creamy.