gluten free - grain free - dairy free - sugar free - contains egg and tree nuts
This recipe is a great gluten-free, dairy-free and refined-sugar-free recipe that I use all year round, but it comes into its own at Christmas. All you need is some fun Christmas themed cookie cutters. We make a double batch in December and have a fun family decorating afternoon. It's a great Christmas tradition. It'll be a great Christmas holiday activity to do with your kids, even after Christmas. If you're going to a kid-friendly New Years Eve party, why not take a batch of gingerbread men and some decorating gear along to keep the kids entertained for a while?
The gingerbread keeps for ages in an airtight container and it makes a great snack to pull out when friends come over. Like many gluten/dairy-free recipes, it won't be the same as the gingerbread you may have grown up with, but it's a great recipe all the same.
You can pipe your own icing for decoration, but I like to cheat and buy the little boxes of icing tubes that you can squeeze out. You get four colours in one box. The kids find them so much easier to use. Find them in the baking section of the supermarket, with all the cake decorating supplies.
You need to plan ahead for this recipe as the dough needs to firm up for 2 hours in the fridge before baking.
3 1/2 cups almond meal
1 tsp baking soda
150 g (1/2 cup) honey or rice malt syrup
1 Tablespoon plain yogurt (preferably sheep’s or goat’s or coconut)
1 tablespoon each of
Ground cinnamon Ground ginger Ground cloves
Line two baking trays with baking paper.
In one bowl combine the almond meal with the baking soda. In another bowl, whisk together the honey, yogurt, egg and spices. Stir the wet ingredients into the dry ingredients and knead lightly into a firm dough.
Refrigerate, wrapped in plastic wrap, for at least 2 hours.
Preheat the oven to 150 o Celcius (this low temperature is VERY important!)
Roll the dough between two sheets of baking paper until about 2 mm thick. Cut desired shapes with cookie cutters and place on the lined trays. Keep rolling out the off-cuts and make more shapes. If dough becomes too sticky when rolling out subsequent batches, place dough back in the fridge until firmer and repeat the process.
Bake for 10-15 minutes, until nicely golden, ensuring they do not over-brown.
Cool completely before decorating or storing in an airtight jar.