To me one of the things that create the best holiday feeling is the smell of freshly baked gingerbread.
- 100g (3.5oz) ground almonds or almond flour
- 100g (3.5oz) raw buckwheat flour or ground buckwheat
- 100g (3.5oz) millet flour or ground millet
- 1 heaped tsp. gingerbread spice
- pinch of sea salt or Himalayan salt
- Cut dates into smaller pieces and put them to soak with plant-based milk. Let them sit for at least 30 minutes.
- Grind your nuts and grains, if you don’t have ready flours. Remember to grind a few extra tbsps. of buckwheat grouts for rolling the dough.
- In a large bowl, whisk together the dry ingredients.
- In a blender, blend well all the ingredients of wet mixture. Help with a spoon.
- Pour the wet mixture on dry ingredients and mix well until a well-incorporated batter forms. I find it the easiest to use my hand.
- Put the dough ball into a sealed container and refrigerate overnight or all day or at least for 6 hours.
- Divide the dough into 2-3 balls and place one at a time on a floured non-stick mat or on stone surface. Keep the dough you are not working with in fridge. Flour a rolling pin, sprinkle some flour on the dough and begin rolling it out until you have a rectangle or circle that is 2-3mm thick. I like to press it down with my hands first to ease rolling. When rolling the dough ball try moving it around the surface every now and then to make sure there’s flour underneath and that it wouldn’t stick to the surface. Add flour if it starts to stick.
- Cut the gingerbread into the shapes of your choice and place on a baking sheet lined with parchment paper.
- Bake for 10 minutes (175 degrees), and then remove from oven. Rotate the pan and return to oven for 6-7 minutes longer, until golden. Carefully, transfer crackers to a cooling rack for 5-10 minutes.
NB! If you grind your almonds, buckwheat and millet, weigh whole nuts and grains.
- Method: Baking