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
- 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.
- 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.
- Cover the bowl and refrigerate overnight.
- 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.
- Bake gingerbreads at 200C for about 8-10min, until slightly browned.
- Let gingerbreads cool down.
- 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.