Glorious Gluten Free Gingerbread (GF, DF, V)

Since it's nearing towards Christmas now I figured it was only right to try out some gingerbread. A bit experimenting did take place and I found that the blackstrap molasses (which you can find in a good health shop) in this recipe adds a deep flavour to the gingerbread men and using a small amount of oat flour gives it a slight twist on the classic. 

This recipe is suitable for vegans, and free from gluten, dairy, nut, egg and soy.  

Glorious Gluten Free Gingerbread
 (makes approx. 20)

300g gluten free plain flour*
(*I used 160g rice flour, 50g oat flour, 50g quinoa flour & 40g gram flour)
100g coconut oil
100ml maple syrup
2 & 1/2 tablespoon blackstrap molasses
1 teaspoon vanilla extract
 3 teaspoons ground ginger
1 teaspoon cinnamon
1/4 teaspoon nutmeg
4 whole cloves, ground
pinch of pink himalyan salt
1. Preheat the oven to 180 degrees and line two baking trays with baking paper.

2. Beat the coconut oil and maple syrup together until creamy then add in the molasses, vanilla extract and the spices. 

3. Mix in the flour until fully incorporated. Knead until you have a smooth dough. If it's too dry add a little more maple syrup, if too sticky add some more flour. 

4. Sandwich the dough between two pieces of large baking paper and roll out until 0.5cm thick (this stops it sticking to the rolling pin.)


5. Cut out the gingerbread men using your cutters and place onto the lined trays. Bake for 12 minutes then take out to cool (Note: they will firm up a lot once they've cooled.)

6. You can decorate them with icing etc but I prefer to leave mine as is. 

I made my own flour blend when creating these so if using a ready mixed gluten free plain flour I cannot promise they'll turn out exactly the same. 

Happy baking!

Lucy Steel

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