Festive Gingerbread Treats
100g flour – I used spelt flour, you can use any to suit your needs e.g. gluten free
60g pitted, chopped Medjool dates
1 tsp ground ginger
50g coconut oil
15ml milk – I used almond milk – you can use any to suit you
2tbs maple syrup – plus a little to glaze.
Edible sparkle – Christmas colours – I used pink for angel faces
Put the chopped dates into a small saucepan and cover with the 50ml of water
Bring to the boil and simmer until all water is absorbed and a paste is formed
Add the coconut oil, milk and maple syrup to the date paste and heat gently until the coconut oil has melted – cool for 2-3 minutes
Put the flour and ginger into a mixing bowl, mix together and make a well in the middle
Pour the coconut oil mixture into the dry ingredients and mix into a soft ball – it will seem rather oily
Leave the mixture to cool until reasonably firm to the touch
Roll out on a floured surface until 0.5cm thick
Use 4 to 5cm festive cutters to make shape
Place on a non-stick baking tray using a palette knife. Allow for some spread between them
Bake at 180°C, 140°C fan oven, gas 4,350° F for 10 to 15 minutes
Leave to cool for 3 minutes then transfer to wire cooling rack and leave until cold.
Brush with a little maple syrup and sprinkle with edible glitter.
They make a lovely present for a friend, especially a diabetic. Enhance the box with some
Xmas Power Balls - recipe on this site