Gingerbread is a must-have treat at Christmas time. The tantalizing spice mix evokes memories of making these biscuits every year as a child. A messy yet rewarding activity.
I have created this wholesome recipe to be refined sugar-free and dairy-free and hope it will become your go-to recipe during the holiday season.
3 cups white spelt flour
2 tbsp ground ginger
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp bicarb soda
1/4 tsp baking powder
1/2 cup coconut oil
1/2 cup maple syrup
1/2 cup coconut sugar
Preheat oven to 180 C.
Combine dry ingredients in a medium sized bowl and set aside.
Heat a saucepan to medium heat and melt the coconut oil.
Once melted, stir in the maple syrup and coconut sugar until combined and the sugar has dissolved.
Whisk the egg in a separate bowl and add to the dry ingredients followed by the coconut oil mixture.
Stir to combine then place on a pastry mat or floured surface and knead until a smooth dough forms.
Use a rolling pin to roll dough out until 5mm thick. Cut into cookies or use a template for a gingerbread house.
Bake in the oven for 8-10 minutes and cool completely on a wire rack before icing.
I haven’t found a more ‘wholesome’ recipe for royal icing that I am happy with, so I just use a regular one with icing sugar and egg white.