Healthy Christmas Gingerbread
- 350g whole spelt flour
- 1/4 tsp salt
- 1/2 tsp baking powder
- 1 tbsp ground ginger
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp grated nutmeg
- 5 tbsp coconut oil, melted
- 70g coconut sugar
- 125ml blackstrap molasses
- 3 tbsp unsweetened applesauce
- 1 tsp vanilla extract
Sift together the dry ingredients.
Melt the coconut oil in a saucepan and whisk in the molasses, applesauce and vanilla.
Pour the wet ingredients over the dry ones and fold together, you may need to use your hands.
When the ingredients have come together evenly, transfer onto a large piece of clingfilm.
Form a ball and then flatten and wrap.
Let the dough rest in the fridge for at least an hour.
Pre-heat the oven to 175C.
Remove the dough from the fridge and half it.
Return one half to the fridge to use later and roll the second half out between two pieces of baking paper.
Cut the dough into shapes and transfer to a baking tray and bake for 7-10 minutes.
Repeat this process with the other half of the dough and any remaining dough from before.
Allow to cool completely before decorating.
This recipe was first posted by Sarah on My New Roots and can be found here.
- Superfood Market