Today I woke up to yet another typical autumnal morning – the wind was ridiculously chilling (and hella strong), the grey skies seemed to go on foreeeeeeeeeever and you can imagine the crazy amount of yellow and orange leaves dancing through the wind – aside from this all sounding super fab, it did two things. 1) ensured I automatically had a bad hair day(hello blow wave from hell) and 2) gave me a super strong craving for gingerbread, chai tea and blankets. Next minute, the oven is being preheated.
After some serious googling and developing some intense food envy from other paleo bloggers, I found several recipes that seemed doable. But none that I was loving ALL the ingredients of…so I chose one from the Roasted Root, a personal favourite in the online recipe world (http://www.theroastedroot.net/gluten-free-gingerbread-cookies/) and i modified it( of course) – the result was a crisp, but slightly crumbly spicy cookie. And boy, is it good.
I managed to make it gluten AND dairy free, however indulged in adding in some golden caster sugar instead of honey or molasses….so these babies are a weeny bit on the naughty side, but just enough on the nice!
1/4 cup almond meal
1 cup gluten free SR flour
1 tsp baking powder (GF)
1 tsp bi carb soda
3 tbsp ground cinnamon
2 tbsp nutmeg
1 tbsp ground cloves
2 tbsp fresh ginger, grated
1/3 cup desiccated coconut
1/4 cup golden castor sugar
6 tbsp coconut oil, melted
Its a super simple recipe, and the ingredients aren’t too hectic or health crazy so I’m sure you’ll all be able to manage! Now, heres how its done…
Preheat the oven to 190. Sieve the flour and baking powder, bi carb soda in a large bowl. Add the almond meal.
Add the spices in and give that a stirrrrrrrr
Then, add the fresh ginger, coconut and coconut oil. Mix together with a wooden spoon, and it should be a crumbly sand like mixture.
Next, add your egg. Mix until tis a consistent dough.
Roll into small balls and place on a baking tray, bake at 190 for 11 minutes. They will be squishy when you take them out, but leave them on a wire rack to cool for 15 min. Pop the kettle on, and make yourself some tea. Mmmmmmm enjoy!
Love as always,
Wildhoney and bear