INGREDIENTS
400 g gluten-free flour mix (e.g. chestnut and buckwheat or cassava flour)
100 g coconut oil
2 eggs
175 g pure honey
2 tablespoons of mixed spice
1/2 teaspoon of ground ginger
2 teaspoons of cocoa
4 teaspoons of carob (you can skip this and add a little more cocoa)
1 teaspoon of baking soda
DIRECTIONS
Melt the coconut oil in a saucepan, add the honey, then mix and let the resulting mass cool slightly.
Knead the dough from the remaining ingredients and the warm mass. It should be a little sticky.
Roll out on a pastry board to a thickness of 3 - 4 mm, lightly dusting with flour. Cut out gingerbread cookies in any shape and place on a baking sheet lined with baking paper.
Bake at 180° C for about 8-10 minutes until golden brown.
Enjoy ;)
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