Healthy Gingerbread men

GINGERBREAD MEN
Serves 20
Ingredients:
1 cup almond meal
1 cup buckwheat flour
1 tbsp. cacao powder
1 tsp. ground cinnamon
1 tsp. ground ginger
1 tsp. vanilla extract
1/2 tsp. ground nutmeg
1 tsp. baking powder
1 egg, lightly whisked In a bowl
2 tbsps. Agave/rice malt syrup
1/4 cup coconut oil
6 pitted dates 

Gingerbread man cookie cutter
Baking paper

Method:
Preheat oven to 180°C/360°F.
In a food processor, combine the almond meal, buckwheat flour, cacao powder, ginger, cinnamon, nutmeg, baking powder, dates and vanilla extract to create a 'crumb like' consistency.
Add your whisked egg, oil and agave/rice malt syrup to the mixture.
Process again until a 'dough like' mixture.
Roll your mixture into a large ball with your hands.
Lay out a large sheet of baking paper and sprinkle with some flour.
Place your gingerbread ball in the centre of the baking paper.
Using a rolling pin or an extra sheet of baking paper, flatten out the mixture (about 3-4mm thick).
Cut the gingerbread men with the cookie cutter and transfer to a baking tray (lined with baking paper).
Continue to knead the excess scraps to roll and cut more men. (We made around 20 small men).
Indent the faces with a fork or spoon.
Place the baking tray into the oven for 7-10 minutes or until firm to touch.
Cool the gingerbread men and serve.

Tip: If you don’t have buckwheat flour you could substitute this with gluten free flour or double the almond meal.

Zucchini Mee Goreng

Zucchini Mee Goreng 

Ingredients:

2 cups zucchini noodles
2 Tbsp chilli sauce (I used Sriracha), or more to taste
1 tsp dark coconut aminos
1 tsp coconut sugar
1/4 tsp Himalayan pink rock salt
3 Tbsp oyster sauce (Ayam brand is MSG and preservative free)
3 Tbsp tomato sauce
2 Tbsp coconut oil
3 eggs
1 tsp minced garlic
1 cup mung bean sprouts, rinsed (these are a Paleo grey area so they are optional)
1/2 cup shredded cabbage
2 cups of leftover shredded cooked chicken
1/4 tsp white pepper
2 Tbsp spring onions, sliced
A handful of mini Roma tomatoes, sliced in half.
3/4 cup of water 

Method:

Helpful tip....have everything ready and to hand before you start cooking.

In a small bowl or measuring cup, combine chilli sauce, coconut amino, coconut sugar, 1/4 tsp salt, oyster sauce and ketchup. Stir to combine, and set aside.

In a large wok, (preheated over high heat) add the oil. Crack the eggs into the wok, stir vigorously until the eggs are lightly scrambled and just set, then add the garlic,bean sprouts, cabbage, chicken, and 3/4 cup water. Stir-fry continuously for 3 minutes. Add chili sauce mixture, and keep stirring until well combined. Add the. Zucchini noodles and white pepper, stir to heat the noodle 2 minutes max, and remove from heat. Garnish with the spring onions.