1 tbs ground ginger powder
1 egg lightly beaten
60g melted butter*
1/2 tsp mixed spice powder
pinch of sea salt
1/2 cup pure maple syrup
1/2 tsp baking powder
1 cup brown rice flour
1 cup besan (chickpea) flour
*Butter in this recipe does act in the binding process. You can use coconut oil though be more gentle when you cut and place onto the tray. If you do use coconut oil for dairy-free gingerbread trees, I recommend adding 1 tbs of arrowroot flour to the mix to help it bind.
Mix all ingredients in a bowl until it forms together in a ball, like pastry. Sprinkle some additional rice flour on a clean bench-top or pastry board and then on top of the ball of gingerbread and roll out with a rolling pin until about .7cm thick.
If you think your ‘dough’ is too wet, add some more besan (chick pea) or rice flour to it – this may depend on the size of your egg. Cut into shapes and gently lift onto your baking tray, rolling out the remainder, sprinkling with rice flour and repeating.
Bake for 15 minutes or until edges are browned. Allow to cool for 5 minutes on the tray before sliding onto a wire rack.
If you want to go all out, I recommend melting and piping some raw chocolate onto your trees as decoration. We simply sprinkled ours with arrowroot flour, which looks like icing sugar – or snow…
Happy Healthy Christmas Baking
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