Healthy Holiday Gingerbread
Makes at least 24 cookies
- 2 ½ cups buckwheat flour
- ¼ tsp. fine sea salt
- ½ tsp. gluten and corn-free baking powder
- 2 tsp ground ginger
- 1 ½ teaspoon ground cinnamon
- ½ teaspoon ground allspice
- 5 Tbsp. coconut oil, melted
- ¼ cup aquafaba, beaten to soft peaks (this is the water from a can or carton of chickpeas or beans)
- ½ cup / 125ml organic blackstrap molasses
- 3 Tbsp cooked apple
- 1 tsp. vanilla extract
Peel one apple, chop it roughly and add to a small saucepan with 2-3 Tbsp of water. Cook on a high heat until the apple is soft or collapsed.
Sift the dry ingredients together.
In a small saucepan, melt the coconut oil, then whisk in the molasses, cooked apple, and vanilla. Set aside to cool slightly
Take 1/4 cup of aquafaba (I actually use black-bean aquafaba for gingerbread, but you can use any you have to hand), and beat until soft peaks form.
Combine the wet and dry ingredients and using your hands, gently combine and squeeze everything together into a pliable dough.
Divide the dough into two, and wrap each in cling film, or place into a sealed container in the fridge for an hour or so.
Preheat the oven to 180°C.
Remove half the dough from the fridge and roll it out between two pieces of baking parchment. Remove the top piece of paper and cut shapes as desired. Lift each cookie onto a baking tray, lined with a silicone baking mat if you have one.
Repeat with the second half of the dough once you’re done with the first.
Bake for 7 – 10 minutes – I personally do 9 minutes for my preferred crispiness.
You can decorate these as you wish, but I love them plain!
I have also used this recipe as the base of jam tart. I will post that recipe some other time, but see my Instagram for the photo. It was DELICIOUS!