Gluten Free Gingerbread Men
We love these Christmas treats from our friends at The Healthy Chef; gluten free and fun for the kids. This recipe makes about 10 gingerbread men. Enjoy!
Ingredients:
- 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 or prunes
- 50 ml extra virgin olive oil, macadamia oil or coconut oil
- 40 g raw honey, maple syrup, molasses
- 1 teaspoon vanilla bean extract
- 1 egg white
Method:
- 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.
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Michele Chevalley Hedge is a qualified Nutritional Medicine Practitioner, speaker, and best-selling author has delivered 600+ keynotes for leading global brands, including Microsoft, Accenture, American Express, Apple, ANZ, CBRE, the Australian Government, and more.
Michele’s nutrition retreats, wellness courses, books, articles, and corporate health programs are backed by peer-reviewed research on workplace well-being, nutrition, stress, and mental health. A regular guest on Channel 7, Sunrise, and The Today Show and contributor to The Sydney Morning Herald, Body & Soul, and The Daily Mail, Michele is also an Ambassador for Cure Cancer and the Heart Research Institute.
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