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Delicious Gluten-Free Gingerbread Men
What's great about it
If you are thinking about making homemade presents this Christmas, nothing beats the delicious hint of vanilla and spice in gingerbread men. Simply bundle in some beautiful wrapping and add a ribbon, for a healthy festive Christmas gift!
Discover just how easy they are to make with two of my gingerbread recipes from my bestselling cookbook, Healthy Baking. My healthy versions use wholesome ingredients such as spelt flour, buckwheat flour combined with loads of aromatic spices to spread the festive cheer.
My healthy versions use wholesome ingredients such as spelt flour, buckwheat flour combined with loads of aromatic spices to spread the festive cheer.
Ingredients
Makes 30 cookies, depending on the size of your cutter.
GLUTEN-FREE CHOCOLATE GINGERBREAD MEN
240 g (1 cup) butter
80g (½ cup) rapadura, coconut sugar or unrefined raw sugar
1 teaspoon vanilla extract
pinch sea salt
240g (2 cups) buckwheat flour
60g (½ cup) Naked Chocolat Dark or good quality European dark cocoa powder
½ teaspoon baking powder
1 teaspoon ground cinnamon
100g good quality white chocolate for decoration (optional)
SPELT GINGERBREAD MEN
250 g (1 cup) butter, softened
80g (½ cup) rapadura or coconut sugar
1 tablespoon raw honey
pinch sea salt
1 teaspoon vanilla extract
1 organic egg
360g (3 cups) wholemeal spelt flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ginger
100g good quality white chocolate for decoration (optional)
Method
GLUTEN-FREE CHOCOLATE GINGERBREAD MEN
COMBINE butter, rapadura, vanilla and sea salt into the mixing bowl of a stand mixer fitted with the paddle attachment. Beat well for 5-8 minutes until light and creamy.
COMBINE buckwheat, cocoa, baking powder and cinnamon in a separate bowl.
ADD dry ingredients to the creamed butter and mix through lightly until combined.
SCRAPE the dough onto a piece of baking paper and flatten slightly. Wrap up the dough with another piece of baking paper and place into the fridge to rest for at least four hours.
PREHEAR your oven to 160°C (320°F) fan-forced.
REMOVE the dough from the fridge and roll between two sheets of baking paper until the dough is ½ cm thick. Cut the cookies into your desired shapes and place them onto a lined baking tray.
BAKE for 20–30 minutes or until cookies are cooked through. Remove cookies from the oven and cool completely. Decorate the cookies with melted white chocolate, if you desire, or serve on their own.
SPELT GINGERBREAD MEN
CREAM the butter, rapadura, honey, sea salt and vanilla with a whisk or the paddle attachment of your mixer. Scrape the sides of your bowl and add the egg. Mix ingredients until combined.
COMBINE the spelt flour, baking powder, cinnamon and ginger in a separate bowl.
ADD dry ingredients with the wet ingredients and mix until combined.
SCRAPE the dough onto a piece of baking paper and flatten slightly. Wrap up the dough with another piece of baking paper and place into the fridge to rest for at least two hours.
PREHEAT oven to 160°C (320°F) fan-forced.
REMOVE dough from the fridge and roll between two sheets of baking paper until the dough is ½ cm thick. Cut the cookies into shapes (you can use gingerbread cookie cutters, squares, circles or any other shape you would love your cookie to be).
PLACE cookies on a lined baking tray. Bake for 20–30 minutes or until cookies are just golden. Remove cookies from the oven and cool completely. Decorate the cookies with white chocolate, if you desire, or serve on their own.
Notes and Inspiration
GLUTEN-FREE CHOCOLATE GINGERBREAD MEN
Add 100g dark chocolate pieces to make luscious choc chip gingerbread cookies.
SPELT GINGERBREAD MEN
To decorate your cookies, melt white chocolate in a small bowl over a small pot of simmering water. When the chocolate is completely melted, remove from the heat and pour into a small piping bag made from baking paper. Decorate your cookies and enjoy.