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  • Writer's pictureJayne Avery

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

50ml water

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



  1. Put the chopped dates into a small saucepan and cover with the 50ml of water 

  2. Bring to the boil and simmer until all water is absorbed and a paste is formed

  3. 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

  4. Put the flour and ginger into a mixing bowl, mix together and make a well in the middle

  5. Pour the coconut oil mixture into the dry ingredients and mix into a soft ball – it will seem rather oily

  6. Leave the mixture to cool until reasonably firm to the touch

  7. Roll out on a floured surface until 0.5cm thick

  8. Use 4 to 5cm festive cutters to make shape

  9. Place on a non-stick baking tray using a palette knife. Allow for some spread between them

  10. Bake at 180°C, 140°C fan oven, gas 4,350° F for 10 to 15 minutes

  11. Leave to cool for 3 minutes then transfer to wire cooling rack and leave until cold.

  12. 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


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