Gingerbread (AIP, low FODMAP, Paleo, gluten free, grain free)
Autumn is officially here and it's sparked a baking frenzy in my house. It's also sparked a heated debate on the texture of gingerbread. I haven't had gingerbread for a long long time, but memory tells me that they were always slightly soft and chewy inside. My husband however insists that they are crunchy. Google tells me that this debate is not restricted to our household but it seems to be a contentious issue worldwide. Further digging informs me that traditional gingerbread is in fact soft and chewy. 1 point to me. However in the making of edible decorations and houses it should be firmer and crisper. So I guess we're even. I probably won't tell him that though.
To accommodate both our gingerbread needs, I have made some slightly softer chewy gingerbread leaves to welcome Autumn in. I am also in the process of creating a Christmas e-book of allergen free, AIP and low FODMAP recipes which will feature a festive gingerbread house made from a crunchier gingerbread.
In the meantime, enjoy these warming, spiced biscuits with a nice cuppa.
This makes quite a considerable amount of dough. I was able to make 17 leaves from my dough.
2 cups tigernut powder plus two reserved tablespoons (see link below)
Half a cup of arrowroot powder plus extra for dusting.
1 teaspoon of bicarbonate of soda
2 tablespoons of ground ginger
2 teaspoons of ground cinnamon
1/2 teaspoon of ground mace
A pinch of ground cloves
A pinch of salt
A teaspoon of vanilla powder
Half a cup of maple syrup
Half a cup of melted coconut oil (see link below for my favourite)
1 tablespoon of gelatin (see link below for my favourite)
2 tablespoons warm water
large oven tray
2 mixing bowls
Preheat your oven to 180 degrees for fan assisted.
In a mixing bowl sift together your tigernut flour and arrowroot. Add your ground spices, bicarbonate of soda, vanilla and salt. Mix throughly so the spices are incorporated evenly throughout the flour.
In a separate bowl add your maple syrup and melted coconut oil. Add two tablespoons of warm water and sprinkle your gelatin across the surface of the liquid. Whisk immediately to avoid the gelatin clumping together.
Slowly stir your liquids into your dry mix a little at a time until fully combined. You should have a firm dough that does not stick to your hands. If your dough is too sticky, add some of the reserved tigernut flour to firm the dough up. Unlike regular gingerbread dough, you do not need to leave this to rest, you want to work fairly quickly.
Sprinkle arrowroot powder over your work surface to prevent your dough from sticking. Using a rolling pin, roll your dough out evenly to the thickness of a pound coin. Using your chosen cookie cutters, cut your gingerbread shapes from the dough and transfer to a large oven tray lined with baking paper. Leave an inch between biscuits to allow for them to expand a little during cooking.
Bake these towards the top of the oven for 10-12 minutes. They should be golden brown and firm to touch without being too hard. Leave these to cool then devour instantly.
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This blog tells an ongoing story about me and my journey back to health and happiness. A boho soul always looking for my next European adventure. I am a Coeliac, Yogi, paleo advocate, dreamer, Bon jovi connoisseur, sun worshipper, snuggly jumper wearer and wife to my lovely Paulie.