To celebrate National Gingerbread day (who knew there was such a thing?!) today, we’ve asked foodie Annie Yates from Wild Heart Native Soul to share with us her gingerbread men recipe.
My kids LOVE gingerbread. Before we all went refined sugar free I used to bake gingerbread with them all the time. The kids really love the taste ginger and other strong flavours so these biscuits are a perfect treat. I now make all our old favourite recipes without refined sugar and add ingredients that maximise the nutrient content. I find biscuit are the hardest things to swap ingredients for healthier alternatives. They lack of sugar affects the texture and crunch. Perfecting this recipe seemed to take for ever and my experimentation resulted in varying results.
Finally I came up with this recipe. The taste and texture is just like the gingerbread I have always made but the refined sugar has been swapped with coconut nectar and honey. My kids love them extra fiery, so sometimes I throw in an extra spoon of ginger.
- 2 1/4 cups plain flour
- 1/2 cup butter
- 1/2 cup coconut nectar
- 4 tsp ginger powder
- 1 tsp bicarbonate of soda
- 1 egg
- 4 tbs honey
- 1/4 tsp cinnamon
- Preheat oven to 190C / Gas 5
- Beat the butter, honey and coconut nectar together in a bowl with a wooden spoon.
- Combine the flour, ginger powder, cinnamon and bicarbonate of soda in a separate bowl.
- Add the flour mixture to the butter mixture and gently rub to crumbs between your fingers.
- Beat the egg then add to the crumbed mixture.
- Mix and squeeze until it forms a dough.
- Roll the dough out onto a floured surface and cut into shapes
- Place on a greased baking tray and bake in the preheated oven for 12 – 15 minutes or until golden brown.
By Annie Yates, Wild Heart Native Soul