Gluten-Free Gingerbreads!

I took my grandmother's old gingerbread recipe and changed it to gluten-free and less sugary.  The kids love cutting out the shapes (if you don't mind bit of mess!).  The smell is so Christmassy!  


Makes around 25-30

100g of organic butter (or use coconut oil for dairy-free)

100ml of organic maple syrup

500g of gluten-free flour – I used about 200g of buckwheat, 300g almond flour. 

1 tsp of baking soda

Pinch of ground black pepper

Spices: I used 1 tablespoon of koek & speculaas mix (Albert Heijn).  You can also make your own mix: 2 tsp cinnamon, 1 tsp ground clove, ½ tsp nutmeg, 1 tsp ground cardamom

  1. Put butter / coconut oil, spices and maple syrup in a pan.  Stir and bring to boil only for a few seconds. Take off heat and let it cool.
  2. Mix baking soda and flour.  Add this in with butter mix and mix until the dough is solid.  If you need, add little more flour.    
  3. Cover the bowl and refrigerate overnight.
  4. Take a piece at a time and soften it with your hands on a floured surface.  Roll dough out around 5mm thickness and cut out shapes.  Use more flour on the surface or rolling pin if dough’s getting sticky. 
  5. Bake gingerbreads at 200C for about 8-10min, until slightly browned.  
  6. Let gingerbreads cool down.
  7. For icing: I used 1 tablespoon of coconut oil, 1 tablespoon of almond flour and 1/2 tablespoon of peanut butter and blended all together. Decorate with raisins and cranberries. 

Christmas baking