CHIA SPICED GINGER BREAD MEN
INGREDIENTS
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
METHOD
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Combine almond meal, baking powder, dates and spices in a food processor.
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Process until combined and mix is crumbly.
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Add olive oil, honey (+molasses if using), vanilla + egg white.
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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).
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Refrigerate for 1 hour to allow the dough to firm up. If in a hurry, place in the freezer for 20 minutes.
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Cut out into shapes with a gingerbread cutter and place cookies onto a baking tray lined with baking paper.
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Bake at 150 C. for 30 minutes or until golden. Remove from the oven and cool.
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Decorate as you like….I iced mine with melted white chocolate or coconut sugar.
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Makes 10 To decorate