7 December 2016 | Collette
Good Morning friends! I hope this finds you all well. I created this Gingerbread recipe over four years ago now and every year it is a hit at Christmas time. Its gluten and dairy free with many other ‘free’ options, I hope you love it as much as we do. Image credit by my Miss 15 (miss _cutoutthecrap – Instagram)
1/3 cup brown sugar (or rapadura or coconut sugar)
1/3 cup golden syrup (or honey)
1/3 cup coconut oil
3 heaped teaspoons ginger (powder)
1 ½ heaped teaspoons cinnamon
½ teaspoon nutmeg
1 cup brown rice flour
¼ cup quinoa flour (or almond meal)
¼ teaspoon bicarb soda
Preheat oven to 180c and line a large tray with baking paper.
In a medium bowl place the brown sugar, golden syrup, coconut oil, ginger, cinnamon and nutmeg and stir well with a spoon.
Add both flours and bicarb soda and mix again.
Place cookie mixture onto a lightly floured surface (I used a tiny amount of rice flour) and kneed extremely well. The warmth of your hands will get the coconut oil mixed through which is what you want.
Very gently roll the mixture out to ½-1cm thickness (depending on your rolling pin you may need to put a little flour on it also – if you work gently it shouldn’t stick).
Cut desired shapes from the flat mixture – as it is quite soft, I used a large flat knife to help lift them over to the baking tray.
Bake in preheated oven for 8 minutes – be careful not to burn them!
Allow to cool on the tray for 5 minutes before transferring to cool completely on a wire rack.
** You may need to do 2 trays (I did them separately) as they all didn’t fit on one tray.
*** They are quite ‘gingery’ – if your children aren’t huge ginger fans you can reduce this quantity.
1 cups sifted pure icing sugar
1/2 egg white
Mix icing sugar and egg extremely well with a metal spoon and it will become quite thick.
Using a piping bag decorate your little men once completely cool.
Wishing you a truly wonderful week ahead! I look forward to connecting with you more again soon.
Take Care of You,