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Be Good Organics Healthy Gingerbread recipe


So you’re thinking about giving gingerbread a go this Christmas?

Try this quick and easy version, made from simple pantry staples you probably have most of in your kitchen right now.

They’re incredibly low in sugar, vegan, and dairy-free – so make the perfect healthy gifts for your loved ones this year.

“I’ve used wholemeal spelt flour for this recipe, as it uses the whole grain, not just the endosperm. Grains contain three parts – the bran, germ and endosperm, but regular white flour (which is what is used in virtually all café options) has had the bran and germ removed,” says Buffy Ellen, from Be Good Organics.

“The result? A huge reduction in B vitamins, fibre, and increase in simple carbohydrates which are converted more quickly to sugar in the bloodstream. The good news is – wholemeal spelt still tastes like regular wheat flour, so it makes the perfect sub for all your favourite cookies and cakes. Give these a try!”

Prep Time 15 minutes 

Cook Time 10 minutes 

Total Time 25 minutes 

INGREDIENTS

Dry mix

  • 1 1/2 cups wholemeal spelt flour
  • 3 tbsp coconut sugar
  • 5 tsp ginger powder
  • 1 tsp grated fresh ginger
  • 2 tsp cinnamon
  • 1 tsp baking soda
  • 1/2 tsp guar gum
  • 1/4 tsp salt

Wet mix

  • 1/2 cup + 1 tablespoon coconut oil softened
  • 1/2 cup almond butter
  • 1 tbsp maple syrup
  • 1 tsp vanilla extract

To dust

  • coconut flour


METHOD

  1. Preheat the oven to 175c on fan bake.

  2. Blend all dry ingredients in a food processor until fine and combined.

  3. Mix wet ingredients in a seprate bowl, whisking until well combined, then pour into your processor with the dry ingredients and mix on low or pulse until combined. Scrape down the sides with a spaula as neded to bring in all dry ingredients. Be careful not to over mix.

  4. Pour out dough on a board that’s floured or lined with baking paper, then flatten with a rolling pin to around 0.5cm high. Cut out your desired shapes, reusing any leftover peices (roll and flattern again then recut).

  5. Bake for 10 minutes until just golden brown, then remove and let cool on tray for 10 minutes before removing (they’ll contuine to cook during this time). Carefully remove to a drying rack or cool tray using a spatula, then let cool completely before eating!

  6. Dust with coconut flour if desired, then eat immediately or store in a well sealed container. Enjoy!


BUFFY ELLEN’S RECIPE NOTES:

  • Make it gluten free – this flour blend I’ve used is naturally lower in gluten than a standard white supermarket flour. But if you’re super gluten senstive then use your favourite gluten free blend – you’ll be a pro at this by now, if not, I find a 1/3 + 1/3 + 1/3 brown rice, buckwheat, almond blend works well, and add a good few tablespoons of tapioca and cornflour too, or increase to 1 tsp guar gum (for hold).

  • Make it paleo – use a paleo flour blend – the one above would work great, just take out the brown rice flour and increase the buckwheat and almon flours accordingly

  • Make it keto – use the flour blend specifed above, and replace the coconut sugar and maple syrup with stevia or monk fruit powder.

  • Make it nut-free: simply replace the almond butter with a nut-free equivalent – I think hulled tahini would work fantastically, while producing a slightly different but still delish flavour!

  • Zentrofan milled flour is a little dried than other flours (6 per cent says Mr Google), so just be conscious of thiswhen you’re using elsewhere, you may need a little more liquid.

  • These taste best on the day of eating or 1-2 days after. After that they soften slightly (but can be crisped upagain in the oven if you like).

  • You can use any shape cookie cutter you like for these! While I used (and loved) the classic gingerbreadman cutter, you could mix it up with some hearts for a loved one, or stars for a novel biscuit. You could eventry these cute as animal-shaped cookie cutters for a truly unique treat!
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