We love to make gingerbread shapes out of this recipe just before Christmas. They are the perfect little gift for the kids to give friends, family and teachers.
Refined sugar free as well as gluten free, these ginger biscuits are a healthy treat for both children and adults alike. This recipe is paleo (grain free), perfect for those following low carb, gluten free diets.
1 ½ cups fine ground almonds
¼ cup tapioca flour
1/2 tsp baking soda
3-4 tsp ginger powder (more if you love the taste of ginger)
½ tsp cinnamon or mixed spice
50g coconut oil (melted)
¼ cup pure maple syrup
Mix together in a large bowl all your dry ingredients. Add in your melted coconut oil and maple syrup and mix well.
Roll into balls and gently flatten into round cookies, or press into moulds.
Alternatively you can sprinkle a little tapioca flour on a non-stock mat and roll the mixture and use cookie cutters to make shapes.
Bake at 160 degrees for 10-12 minutes (longer if in moulds and thick), then make yourself a pot of tea and ENJOY.
Hint -You can also place the mixture in the fridge rolled into a log wrapped in cling film for up to 4 days and then slice and bake as required.