Christmas Cooking: Guilt-Free Gingerbread Biscuits
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
2 tbs maple syrup or raw honey
2 tbs unsweetened apple sauce
1/3 cup (80ml) coconut oil, melted
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.
Serve immediately or store in an airtight container in the fridge for up to 2 weeks. Freeze for up to 4 months.