Making these makes me feel like there’s nothing you can’t adapt to create a healthier version. The kids love helping with these and cutting out their own shapes to decorate and eat. I have to say, I do cheat and use Stevia icing sugar (in the name of saving time, not necessarily being the most healthy)!
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| Prep Time | 20 minutes |
| Cook Time | 20 minutes |
| Servings |
-12
|
Ingredients
- 3 cups ground almonds
- 1 tsp ground cinnamon
- 1/2 tsp ginger
- 1/4 tsp ground nutmeg
- 1/2 tsp baking powder
- 6 in dates pitted (softenedwater if very dry)
- 3 tbsp coconut oil melted
- 5 tbsp rice syrup
- 1 tsp vanilla extract
- 1 egg white
- For the icing:
- 1/3 cup Coconut milk
- 1/2 cup rice or almond milk powder
- 4 tbsp agave syrup
- 1 tsp vanilla extract
- 2/3 cup coconut oil melted
- 1 tbsp Lemon juice
Ingredients
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Instructions
- Blend the almonds, spices, baking powder and dates into a food processor.
- Add the coconut oil, rice syrup, vanilla extract and egg white and blend again until it all comes together into a ball of dough.
- Wrap the dough ball in clingfilm and chill for an hour.
- Preheat the oven to 170oC and line a baking tray with baking parchment.
- Roll the chilled gingerbread to about 3mm thick, cut into shapes using a cookie cutter and place on the prepared tray.
- Bake in the preheated oven for about 20 minutes before removing and cooling on a wire rack.
- To make the icing, blend all the ingredients except the coconut oil and lemon juice until smooth.
- Add the coconut oil and lemon juice and blend again until smooth.
- Transfer to a piping bag and chill for 2 hours.
- Decorate when the biscuits are completely cool.
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