Prep Time: 25 minutes

Baking Time: 12 minutes

INGREDIENTS

(t. = teaspoon; T. = tablespoon, C. = cup)

DRY INGREDIENTS

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• 600g Almond Flour
• 200g Cassava Flour
• 1 t. Desert or Sea Salt
• 1 t. Ground Nutmeg
• 1 t. Ground Ginger
• 1 t. Ground Cloves
• 1 t. Ground Cinnamon
• 1/2 t. Bicarbonate of Soda

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WET INGREDIENTS

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• 125 ml Blackstrap Molasses
• 1/2 C. Maple Syrup
• 250 ml Coconut Oil, melted

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METHOD

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1. Turn your fan oven on to 160°C (320°F).
2. Line 4 baking trays with baking paper (alternatively, bake the gingerbread men in batches – I used 2 trays and did two batches of baking)
3. In a large mixing bowl, combine all the dry ingredients. Set aside.
4. In a small mixing bowl, stir together the wet ingredients (the molasses and the oil don’t really combine well – but give them a good stir.)
5. Pour the wet ingredients into the dry mix and stir stir stir. You may need to get your hands in there to make sure all the dry ingredients are mixed in well. You will be left with a soft, sticky dough.
6. Cover the bowl and allow to cool in the fridge for half an hour.
7. Remove the dough from the fridge and break into 4 pieces/balls. Knead the first ball to make it malleable. (Return the remaining 3 dough balls to the fridge while you work with the first one.)
8. Place the dough ball between two sheets of baking paper and roll out to ± 4mm thick.
9. Cut out the gingerbread men shapes, placing each one on the prepared baking trays.
10. Gather the remaining dough, roll out again… and repeat until all the dough has been used.
11. Repeat this whole process with the remaining 3 dough balls.
12. Place the trays in the oven and bake for 12 minutes.
13. Allow the cookies to cool on the baking trays.
14. If you want to ice them, do so once they are completely cooled (see icing recipe below).
15. Store in a sealed container.

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INGREDIENTS

(t. = teaspoon; T. = tablespoon, C. = cup)

INGREDIENTS

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• 1/2 C. Xylitol, ground in a coffee grinder (optional – I find the cookies are sweet enough without adding extra sweetness in the icing)
• 1 t. Tapioca Flour
• 1/2 C. Coconut Oil, solid
• 1/2 t. Vanilla Extract
• 3 – 4 T. Coconut Milk

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METHOD

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1. In a small mixing bowl, mix the xylitol and tapioca flour.
2. Using a mini-blender or electric beater, beat the coconut oil until smooth.
3. Add the xylitol mix and vanilla extract and beat again.
4. Add 1 T. of coconut milk at a time, blending in between, until the icing reaches a spreadable consistency.
5. Scoop the icing into a piping bag.
6. Allow to rest in the fridge for 10 minutes, then ice the gingerbread men.

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