There’s a special relationship between gingerbread and me – since I changed my way of eating and started this blog I’ve developed a new gluten-free vegan gingerbread recipe each year to cater my evolving needs and understanding of a healthy treat.
- 100g (3.5oz) almonds, ground into meal
- 100g (3.5oz) raw buckwheat flour
- 100g (3.5oz) oat bran, ground finer
- 3 tbsps. carob powder
- 1 tsp. cinnamon
- 1 tsp. ground ginger
- ¼ tsp. ground cloves
- ¼ tsp. ground nutmeg
- ¼ tsp. cardamom
- ¼ tsp. ground allspice
- Few pinches of black pepper
- Grind almonds into fine meal.
- Grind oat bran until it has a finer texture.
- In a large bowl, mix together the dry ingredients.
- In a small bowl, whisk together all the ingredients of wet mixture.
- 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 (which is supposed to be quite soft) into a sealed container and refrigerate overnight or all day or at least for 6 hours. It’ll firm up.
- 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 about 2mm 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°C, 350°F), and then remove from oven. Rotate the pan and return to oven for 5-6 minutes longer, until golden. Carefully, transfer crackers to a cooling rack for 5-10 minutes.
One cookie has 4.5 GL points.
For egg-free royal icing grind 100 grams (3.5oz) of xylitol into powder (confectioner’s sugar). Whisk in 3 tbsps. of coconut milk and it’s ready. I divided the icing between three bowls and added some spirulina to one and some acai powder to the other to have different colours to play with. You can also use turmeric for yellow, matcha powder for green, beet juice for red/pink and blueberry juice or blended blueberries for blue/purple.
- Method: Baking
- Serving Size: one cookie (about 25g of cookies, 1/20 of the batter)
- Calories: 85.6 kcal
- Fat: 4.45g
- Carbohydrates: 9.52g
- Fiber: 2.26g
- Protein: 2.99g
Keywords: vegan gingerbread