Nothing says Christmas quite like decorated gingerbread to share with your loved ones. Here is a healthy gingerbread recipe from The Healthy Chef – Teresa Cutter, which gives you the deliciousness of gingerbread without the refined sugar or gluten so it’s something everyone can enjoy.
Ingredients (MAKES 10 GINGERBREAD MEN)
280 g (2 ¾ cups) almond meal
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
½ teaspoon gluten free baking powder
4 (60 g) fresh soft pitted dates
50 ml extra virgin olive oil, macadamia oil or coconut oil
40 g raw honey, maple syrup, molasses or brown rice syrup
1 teaspoon vanilla bean extract
1 egg white
Combine almond meal, baking powder, dates and spices in a food processor.
Process until combined and mix is crumbly.
Add olive oil, honey (+molasses if using), vanilla + egg white.
Process again until a soft dough forms.
Remove the dough and flatten down slightly between 2 pieces of grease-proof paper (baking paper) – about 3 mm thick.
Refrigerate for 1 hour to allow the dough to firm up. If in a hurry, place in the freezer for 20 minutes.
Cut out into shapes with a gingerbread cutter and place cookies onto a baking tray lined with baking paper.
Bake at 150 C for 30 minutes or until golden.
Remove from the oven and cool. Decorate as you like… I iced mine with melted white chocolate.