Christmas time for me is all about family, but food comes a very close second! This will by my first Christmas since embarking on my healthy eating and gluten, dairy, and refined sugar free lifestyle. My personal philosophy towards diet is that everything comes in moderation- so I’m sure a few molecules of gluten will cross my lips (some things are worth tummy aches!) at some point in the day, but I am determined to make sure that I support myself as much as possible to make good food choices. That means finding good alternatives has been my mission for the last few weeks- and these gingerbread cookies aren’t too shabby if I may say so myself!
for the cookies
2 cups Almond Flour
1/4 cup Coconut Oil, melted
1/8 cup Agave Nectar or Honey
1/8 cup Maple Syrup
1 tablespoon Pure Vanilla Extract
2 tablespoons Ground Ginger
2 tablespoons Cinnamon
2 teaspoons Nutmeg
1 teaspoon Ground Cloves
1 teaspoon Xanthan Gum
1/4 teaspoon Salt
1/4 teaspoon Baking soda
for the icing
1 can of chilled coconut cream (leave in the fridge over night- you want the creamiest part that sets at the top of the can)
2 tablespoons Natvia
Honey or Agave as needed
Natural food colourings in desired colours
1. Sift all the dry ingredients together into a medium sized bowl
2. Mix all the wet ingredients together in a smaller bowl
4. Lay out some waxed baking paper and pour the dough onto it. Shape the dough together and refrigerate for an hour or so.
5. Preheat oven to 165°C. Unwrap the dough and pat out on the baking paper. (You can use a rolling pin if you like but using your hands is much easier, and you’ll get less cracks).
6. Cut out your cookies carefully using a cutter. Bear in mind that they will need to be gently unstuck from the cutter each time, so be mindful not to crack them. If you do break them, either use the tiniest amount of water on your fingertips as glue and push the edges back together, or alternatively mush it up and start again
7. Lay cookies out on baking trays, on the baking paper, and bake for approximately 10 minutes. Keep an eye on them if you have made very small or very large cookies, as you will need to adjust the time depending. They should be soft brown on the bottom when they are ready.
8. Leave on a wire rack to cool while you make the icing.
9. Scoop the creamiest part of the coconut cream that has set at the top of the can, and place it in a small bowl. Be careful not to get any of the coconut water mixed in- this needs to be pure cream.
10. Use a mortar and pestle to finely grind up the Natvia until it is a similar consistency to icing sugar
11. Mix the food colouring in, and add any Agave or Honey if you would like more runny icing, or add more powdered Natvia if you are after something a little firmer.
For Chocolate icing, simply add cocoa until the desired colour and flavour is reached.