Gingerbread Reindeers

With Christmas you need in your house a go to safe Gingerbread man recipe! I’ve tried a couple over the years and decide to post a fairly health version today. They can be made vegan by substitute the egg for a flax egg but we found it made it a little too powdery for out liking. We also substituted the brown sugar for Coconut sugar. It has similar tendencies and taste to brown sugar but is lower on the GI index.

Ingredients

1 Egg

½ cup of Coconut Sugar

¼ cup of Meridian Smooth Almond Butter

3 Tbsp Molasses

¼ cup of vegan butter/coconut oil softened

¾ tsp Ginger

½ tsp Cinnamon

¼ tsp Nutmeg

¼ tsp Salt

½ tsp Baking Soda

¾  cup of Gluten Free Flour

¾ cup of Coconut Flour

Method

In a bowl add egg and butter/oil, molasses, almond butter, brown sugar, salt, spices, baking soda and beat on a low with a mixer or vigorously hand whisk.

Add flours to the wet ingredients and stir with a wooden spoon until well combined. The dough should holds it shape when pressed but not feel dry.

Cover & chill dough for at least 1hr but preferably overnight.

Preheat oven to 175C

Roll our dough – a little thicker 1/8 inch between two sheets of plastic wrap or greaseproof paper. Sprinkle the top & bottom with gf flour to stop sticking before rolling!

Remove top sheet and cut away, give a little wiggle to release gingerbread man. Lift the paper on to a tray and freeze for 5mins to allow them to firm up. If you have placed on cling fling use a lightly floured spatula to lift up and transfer to a baking sheet. Leave 2inches for spreading.

Bake for 8-10 mins. After taking them out let them rest for a minute or two before transferring to a cooling tray.

Decorate – we turned them upside to make reindeer!

The recipe comes from Discount Supplements who are suppliers of cheap protein power and have a great alternative healthy Christmas cookbook. The ingredients such as the coconut flour come from Indigo Herbs.