Making gingerbread is a little something many of us do at Christmas, a gorgeous wee morsel but it's seldom healthy and made with a ton of sugar and butter . . . . but what if you could have all the yum without the yuck. Gingerbread makes a gorgeous gift and a lovely treat but it can also be wholesome and nutrient dense, full of nutritious goodies, to be shared and enjoyed by everyone. Here’s a gem of a recipe that comes without the guilt. Bridget’s Healthy Holiday Gingerbread….healthy but yummy!
Makes at least 2 dozen medium-sized biscuits
Many of the wonderful warming Ayurvedic spices such a cinnamon, ginger, cloves and nutmeg possess immense medicinal healing properties They are high in antioxidants, help to lower cholesterol, regulate blood sugar levels, improve memory, flush out toxins and enhance digestion. Try this great healthy and nutrient dense gingerbread recipe for fantastic flavour and vitality!
1. Sift the dry ingredients together.
2. In a small saucepan, melt the coconut oil, then whisk in the molasses and vanilla.
3. Pour the wet ingredients over the dry, and fold to combine – you may need to use your hands to mix this, but don’t overwork the dough. Fold just until the ingredients come together evenly (if it’s a bit dry or crumbly and is not forming you may need to add some additional butter or coconut oil) Turn dough out onto a piece of plastic wrap, make a ball, then flatten into a large disc. Wrap and place in the fridge for at least 1 hour.
4. Preheat oven to 175°C. Remove dough from the fridge, unwrap and cut in half. Wrap one half and return it to the fridge. Place the other half of the dough between two pieces of baking paper and roll out (if it is very stiff, you may need to let it warm up just slightly). Remove top half of the paper and cut out desired shapes with a cookie cutter or a knife. Slide a knife or spatula under each shape and place on a baking tray lined with baking paper. Ball up the scraps of dough, roll it out between the baking paper and start again. Once the dough becomes too warm, return it to the fridge and repeat the entire process with the other half of the chilled dough.
5. Place the baking tray in the oven and bake for 7-10 minutes (7 minutes produces a softer, chewier cookie, while 10 minutes produces a crispier one). Remove from oven and let cool on the tray. Decorate if desired. Once completely cooled, store in an airtight container.
2 ½ / 350g whole spelt flour
¼ tsp. fine grain sea salt
½ tsp. baking powder
1 Tbsp. ground ginger (or less if you prefer more mild gingerbread)
1 ½ teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon freshly grated nutmeg
5 Tbsp. coconut oil, melted or butter
½ cup / 70g coconut sugar
½ cup / 125ml unsulfured blackstrap molasses
1 tsp. vanilla extract