Christmas Gingerbread Biscuits (Gluten, Dairy, Egg, & Refined Sugar Free)

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OLYMPUS DIGITAL CAMERA

Christmas time!

Possibly my favourite time of the year šŸ™‚ I love so much about Christmas season; importance on family time, beautiful summery weather (for those of us in the Southern hemisphere), decorating the house with colour, giving to others, my gorgeous daughter’s birthday in the mix, evening markets or event outings, children running around in the sun, heart-swelling carol services, and most significantly to me; celebrating the true meaning of Christmas.

Now that my little lady is truly in the ‘toddler’ phase (life gets more and more interesting each day!), we’re able to create and do more together. I’ve been looking forward to making a Hungry Cub spin on gingerbread biscuits and after a few trials and failures, we struck success!Ā I wanted to create something with a hearty spice hit and a good crunch that would hold up to kids running around the house without too much crumb (the dog can only handle so much!)

The small searching fingers popping up on the kitchen bench throughout the day was a sure sign of approval. I’m thinking there’ll be MANY more batches hitting the oven before the season is over šŸ™‚

Happy baking xx

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OLYMPUS DIGITAL CAMERA

Gingerbread Christmas Biscuits

1 cup ground almond
3 tbsp tapioca flour
2 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp salt
1/2 tsp baking soda
2 tbsp coconut oil, softened
2 tbsp pure maple syrup

Preheat your oven to 160’c. Lay baking paper on two trays.
Place all the ingredients together in a bowl. Mix well by hand (ensuring the coconut oil disperses) until it comes together in a ball.
Roll out between 2 sheets of baking paper to about 1/2cm thick. Cut with cookie cutters. Place on the prepared baking trays and cook for 8-10 mins, until turning light brown at the edges.
Cool on a wire rack.

Decorate with whatever ingredients you desire

I used:

Melted dark chocolate, 70% cocoa solids or higher (about 40g melted will suffice)

Desiccated coconut

Pumpkin seeds

Chopped dried apricots

 

Other decorating suggestions:

Dried cranberries

Raisins

Chocolate chips

Cacao Nibs

Chopped Nuts

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12 thoughts on “Christmas Gingerbread Biscuits (Gluten, Dairy, Egg, & Refined Sugar Free)

  1. Casey says:

    Made these today with my 7 year old and they are a huge hit! So yummy and the whole family love them. Awesome recipe, a definite keeper šŸ™‚

  2. Lizzy says:

    I’ve been making these since last Christmas and I love them. They are my favourite biscuit recipe and I’m whipping some up today for lunch boxes tomorrow.

    • hungrycub says:

      Have you worked with sunflower seed flour before? You can substitute it at a ratio of 1:1 for almond flour. Just blitz up some dry sunflower seeds as fine as possible (to the same consistency as almond flour is) and switch it out. It will add a slightly different flavour but that shouldn’t be noticeable after adding the spices to the recipe. All the best!! šŸ™‚

  3. Adrienne says:

    These look so cute and I bet my 17 month old would love them! I don’t have any tapioca starch on hand – are there any substitutions?

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