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My Favourite Gingerbread
My Favourite Gingerbread
Prep time: 
Cook time: 
Total time: 
Serves: 20
 
Ingredients
  • 1.5 cups buckwheat flour plus extra for rolling
  • 1 cup dates, pitted
  • 1 tbsp almond butter
  • 1.5 tbsp coconut oil
  • 1 tbsp blackstrap molasses (optional)
  • ½ tbsp brown rice or maple syrup (or 1 tbsp if not using the molasses)
  • 1.5 tsp ground ginger
  • ½ tsp ground mixed spice
  • A pinch of salt
  • 1 tsp baking powder (gluten free)
  • 40g raw or 85% dark chocolate (for decoration)
  • 2 tbsp dessicated coconut (for decoration)
Instructions
  1. Place the dates, coconut oil, almond butter, molasses and syrup into a high speed processor and process for about 5 minutes until smooth
  2. Add the spices and salt and then gradually add the buckwheat flour, adding a bit at a time and processing in between
  3. Preheat the oven to 130 degrees celsius
  4. Once all ingredients are combined, gather the dough into one ball and turn out onto a sheet of baking paper dusted with buckwheat flour
  5. Place another sheet of baking paper on top and roll with a rolling pin until about 5mm thick
  6. Cut out desired shapes and gently place onto a lined baking tray
  7. If you want to hang your decorations, use a straw to cut a hole into the shape
  8. Keep re-rolling and cutting until all of the mixture is used
  9. Bake in the oven for approximately 10 minutes until the biscuits are well bound but still soft to touch
  10. Remove the gingerbread and leave to cool
  11. Once cool, melt the chocolate in a bain marie and decorate using a steady hand, adding decorations of your choice
Recipe by The Clean Diary at http://thecleandiary.com/favourite-gingerbread/