Gluten and Dairy-Free Healthier Gingerbread Men
Synonymous with Christmas, gingerbread men are still a childhood favourite of mine. Because I follow a gluten-free and low sugar diet, I thought I’d create my own healthier take on the traditional festive sweet treat.
These little guys are gluten and dairy-free and contain no refined sugar thanks to using Sukrin’s wonderful brown sugar alternative, coupled with Beloved date nectar, which gives these biscuits a delicious caramel-like flavour. Using coconut oil instead of butter or margarine adds yet more natural sweetness and creaminess, resulting in a batch of tasty, spiced goodies for all to enjoy.
- 1 cup almond flour (I used Sukrin)
- 1 cup gluten-free plain flour (Dove’s Farm works well)
- ½ tsp baking powder
- Good pinch of nutmeg
- ¼ tsp mixed spice
- 1 tsp cinnamon
- 1 tbsp ground ginger
- 1 tbsp brown sugar (I used Sukrin Gold for a healthy alternative)
- 4 tbsp date nectar (Beloved works amazingly)
- 1 cup coconut oil (I used Lucy Bee)
- Place the flours, baking powder and spices in a large bowl and mix well.In a small pan, melt together the coconut oil, date nectar and brown sugar (or alternative) on a low heat.
- Pour this into the dry ingredients and mix well to combine, so you should end up with a smooth dough. Wrap this in cling film in the fridge for about 15 minutes.
- Preheat the oven to 170°C and grease and line a large baking tray with parchment paper.
- Remove the dough from the fridge and divide it into two (easier to work with) - roll out onto a lightly floured surface to the desired thickness (you don’t want it too thick or too thin!) and use gingerbread men cookie cutters to stamp out shapes.
- Place all on the baking tray, then bake for about 10-15 minutes until golden and just about crisp. Remove and leave to cool - they’ll firm up nicely.
- Keep in an airtight container for up to a week - if they last that long!
mouth-watering to share?