No Christmas is complete without gingerbread, right? The delicious combination of mixed spice and molasses captures the true taste of Christmas in most households across the world. But for years I have struggled to find a good gluten free gingerbread recipe that didn’t crumble apart the second the biscuits came out of the oven. After countless trials and many errors over the years, I have finally found the right combination of wholesome, nutritious ingredients that make a pretty damn good gingerbread cookie, so I just had to share with you.
I’ve got to warn you though, this recipe is pretty sweet due to the inclusion of blackstrap molasses, but it just wouldn’t be gingerbread without adding some of this special ingredient now would it? Although it is technically sugar, the wonderment of blackstrap molasses is that it’s unlike refined sugar, which has zero nutritional value. Blackstrap molasses contains vital vitamins and minerals, such as iron, calcium, magnesium, vitamin B6, and selenium making it a good sweetener of choice for your sweet treat creations. It can be quite hard to find though, best to look out for it at health food shops or speciality food stores. The local co-op sell it, if you are swinging by that way.
Along with the star of this recipe, the molassess, the remainder of the ingredients also pack a nutritional punch in their own right. Almond meal, mixed spices, coconut flour and eggs make up the base for this gingerbread delight, and the best thing is that there is no kneading required, the recipe is simple to create and a cinch to cook. Simply mix the ingredients together, roll the mixture in a ball, set in the fridge then roll out and cut into your favourite shapes a few hours later and cook for all of 15 minutes and volia, you have just created the scummiest, healthiest, nutritious gluten free gingerbread you’ll even try. You didn’t think you’d ever here that in one sentence now did you?
- 3 cups of almond meal
- 1 teaspoon of cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground clove
- 1/3 cup coconut flour
- ½ teaspoon of gluten free baking powder
- ½ cup blackstrap molasses
- 2 tablespoons of melted coconut oil
- 1 egg
- 1 tablespoon maple syrup
- Arrowroot flour for dusting
- Mix the almond meal, cinnamon, cloves, nutmeg, ginger, baking powder and coconut flour (sifted) in a small bowl.
- In a separate bowl whisk the coconut oil, molasses, egg and maple syrup. Make sure the oil is not too hot or it will scramble your eggs.
- Mix the molasses mixture into the dry mixture until it makes a wet dough, then wrap the dough in cling wrap and place in the fridge to chill for at least 4 hours, or overnight is even better.
- Once chilled and rested, roll the dough out between two sheets of baking paper to 5 mm thickness, remove the top sheet of paper and cut out the gingerbread men using your cookie cutter.
- Place on the lined baking tray and cook at 180 degrees (c) for 15 minutes. When cooked let the cookies cool completely before devouring. The cookies will crisp up as they cool.
- If you are wanting to pretty your gingerbread up a little before cooking, you can be creative and use some currants for their eyes, goji berries for their mouth and sunflower seeds for their buttons. So gorgeous and festive, they will bring a smile to your face I’m sure.