- 3 cups almond flour (or 300g activated raw almonds)
- 1 egg
- 1 teaspoon ground ginger
- 2 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon baking powder
- 3 tablespoons coconut oil, melted
- 2 tablespoons maple syrup
- pinch of celtic sea salt
- Preparation time 5 min, chilling time 30 minutes
- Cooking time 15-20 min
- Makes approximately 20 gingerbread shapes or 10-12 gingerbread people
- Preheat oven to 160ºC for a fan forced oven. Line two baking sheets with baking paper.
- If using the activated raw almonds, grind on speed 9 for 10 seconds in the thermomix, or until a fine powder forms in any food processor or powerful blender.
- Add the spices and salt and give it a quick blitz (speed 5, 2 seconds in a thermomix)
- Add the egg, coconut oil, maple syrup and mix until combined (thermomix, speed 5, 10-15 seconds)
- Remove the dough from the food processor and roll into a ball, then roll it out between two sheets of baking paper or a silcon mat (folded in half) until about 1cm thick.
- Refrigerate for approximately 20 minutes to firm up, you can leave it longer. Then cut into shapes using cookie cutters.
- Place the cut shapes onto the prepared baking sheets. We like to décorate our shapes with unsweetened dark chocolate buttons (Enjoy Life Chocolate Morsels are the best) before baking. Bake for 15-20 minutes or until just golden. Remove from the oven and allow to cool slightly on a wire rack. You can also décorate them with melted dark chocolate drizzled over the top after cooking.
- If you like your gingerbread soft and chewy, then store in an airtight container. The texture will soften and the flavour will get richer over a couple of days. If you like them as are, store in a jar with the lid just ajar as this will stop them softening. You can also freeze them and simply eat from the freezer or allow to defrost for a few minutes before eating.