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
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
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.
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.
