I had so much fun making these yesterday, rolling out the dough and shaping them. It’s such a great festive activity! There’s something so awesome about the childish nature of it too and even better the end result tastes so amazing! They just have such a great texture, which perfectly balances crunchy and chewy, while the flavour is deliciously sweet with incredible ginger overtones.
I have lots more festive recipes coming your way over the next few weeks, including the perfect hot chocolate, candied pecans and of course my favourite Christmas dinner recipes, plus an awesome video! I’m really so excited to share my favourite holiday with you all!
Makes 16 gingerbread men
For the gingerbread:
– 2 cups of buckwheat or brown rice flour (plus extra for rolling)
– 2 cups of pecans
– 1 cup of almonds
– 1/2 a cup of water
– 1/2 a cup of pure maple syrup
– 4 tablespoons of ground ginger
– 2 tablespoons of coconut oil
– 2 tablespoons of chia seeds
For the icing:
– 6 strawberries
– 2 tablespoons of almond butter
– 1 tablespoon of buckwheat flour
– 1 tablespoon of coconut butter
Pre-heat the oven to 180C
Place the almonds and pecans in a food processor and blend for a minute or so until a flour forms. Then add all the other ingredients and blend into a sticky mix.
Get a couple of baking trays ready, either greasing them with coconut oil or laying a pice of baking paper on top.
Then cover the top of a counter and a rolling pin in buckwheat or brown rice flour and roll your mixture out on it until its nicely thin and perfectly smooth. At this point use your gingerbread man cutter to make men, then put the cutouts onto the baking trays to cook. Once you’ve made the first batch of men re-roll the remaining dough and make some more until it’s all used up.
Bake for 15-20 minutes, until golden then leave to cool before decorating.
For the icing just blend everything together in a food processor.