’Tis the season to… overspend and overeat?
Maybe, but with guilt-free recipes like this, there’s no need to panic about indulging too much this Christmas. Paediatric nutritionist and author of Wholesome Child, Mandy Sacher, shares her clever take on a quintessential holiday favourite with us. Licking spoons at the ready.
Prep time: 25 minutes Cooking time: 20 minutes Serves: 50 small/25 large biscuits
2 cups (240g) almond meal ½ cup (55g) coconut flour ¼ cup (20g) desiccated coconut ½ tsp baking powder ¼ tsp baking soda 2 ¾ tsp ground ginger 1 tsp ground cinnamon 1 tsp vanilla extract or powder ½ cup (75g) coconut sugar 1 egg 2 tbs maple syrup or raw honey 2 tbs unsweetened apple sauce 1/3 cup (80ml) coconut oil, melted Equipment High-Speed Food Processor
Preheat oven to 160C and line two baking trays with baking paper. Place all dry ingredients in a high speed food processor and process until well combined. Add the wet ingredients and process until a smooth dough is formed (you can also mix by hand). Roll the mixture out on a well-floured surface, using a rolling pin. If sticky, add flour onto rolling pin or cover dough with baking paper and roll over paper. Using a cookie cutter, cut out gingerbread men shapes. Bake for approximately 20 mins. Remove cookies from oven and allow to cool.
Serving and storing leftovers:
Serve immediately or store in an airtight container in the fridge for up to 2 weeks. Freeze for up to 4 months.