Happy Valentine’s Day!
If you’re not being spoilt rotten by your other half today, spoil yourself with these gingerbread cookies. Annie and I made these on Thursday evening but, as they were a surprise for Haz, I couldn’t post the recipe until today!
These are sugar-free, gluten-free and dairy-free, but you honestly cannot even tell (and gingerbread is my absolute fave). Even the cynical Charles didn’t complain about them!
Shopping list: 100g ground almonds, 130g pecans, 180g brown rice flour (or alternative), 100ml maple syrup, ground ginger, coconut oil, chia seeds
Annie and I also used some writing icing and chocolate to decorate ours, but this is completely optional (and without a doubt contained plenty of sugar!)
I bought my chia seeds and coconut oil from Sainsbury’s this week and I was mega impressed that I even had a selection to choose from. Saved me an extra trip to Holland and Barrett!
1) Preheat the oven to 200 degrees Celsius (180 for a fan oven).
2) Place the almonds and pecans in a food processor and blend until a sort-of flour forms.
3) Then add the flour, maple syrup, 2 tablespoons ground ginger, 1 tablespoon coconut oil, and 1 tablespoons of chia seeds, along with 100ml of water
4) Blend or simply mix into a sticky dough mix
5) Prepare a couple of baking trays with either a layer of baking paper or coconut oil (or both)
6) Dust the work top and rolling pin with flour and then roll out the dough until it’s nice and thin. Use your chosen cookie cutter (hearts are not compulsory) to cut out the cookies and put them on the baking trays
7) Bake for 15-20 minutes, until golden.
I would like to especially thank Annie who drove me home with my gingerbread so that the icing could dry and I didn’t have to face the tube!
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