CHIA SPICED GINGER BREAD MEN
280 g (2 3/4 cups) almond meal (ground almonds)
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
pinch of black pepper
1 crush star anise and 1 crush clove
1/2 teaspoon gluten free baking powder
4 fresh soft pitted dates (60 g)
50 ml cold pressed olive oil, macadamia or coconut oil 40 g honey, maple syrup, molasses or brown rice syrup
1 teaspoon vanilla bean extract
1 egg white
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 (1/8 inch).
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 or coconut sugar.
Makes 10 To decorate