If you’re anything like us, the holiday period brings about memories of humid nights and sunny days filled with food and drink – and nothing evokes more memories than the smell of freshly baked gingerbread cookies.
So, we’ve put together a healthier take on the classic gingerbread cookies; creating an option that will help beat the bloating that comes with processed sugar and gluten-laden foods but still keeping all that sweet, buttery goodness – and a huge kick of fresh ginger!
Debloating Gingerbread Ingredients
125g coconut oil/ melted (or if you want a dairy option, you can use butter)
1/2 cup of coconut sugar
1/2 cup of maple syrup
1 chia seed egg (1 tablespoon of chia seeds popped in 2 tablespoons of water and let sit for 5 minutes)
2 1/2 cups of buckwheat flour
1 teaspoon bicarbonate soda
4 tablespoons fresh ginger, grated
1 tablespoon ground dried ginger
1 tablespoon ground dried cinnamon
1 tablespoon ground dried nutmeg
Debloating Gingerbread Method
- Preheat oven to 180-degrees
- Use an electric mixer and combine coconut oil and coconut sugar until sugar is dissolved. Add in chia egg, maple syrup until combined. Add in flour, bicarbonate soda, gingers, cinnamon and nutmeg. Mix until combined
- Turn dough out and gently knead, dusting with flour if it’s too sticky. Cover in plastic wrap and place in the fridge for an hour to rest.
- Once rested, place dough between two sheets of baking paper and roll out until the dough is approximately 5mm thick. Use cookie cutting shapes to cut. Alternatively, you can roll out dough into traditional round cookies by hand to save time!
- Bake in the over for 10 minutes or until lightly browned. Let cool
Optional: You can ice with fondant and drizzle with dark chocolate if you want an added sugar hit (not so great for the bloat, but great for the taste buds!).
