Gingerbread is a long standing christmas tradition.
With a new baby in the house it has got us thinking about the Christmas traditions we would like to start this year for our little girl to grow up with and enjoy! Christmas baking is something I personally love, so while she can’t actually eat them this year, starting this tradition is so special. These gingerbread spelt cookies are a healthier take on the traditional cookies we all love!
Spelt flour being a wholegrain, high in minerals and with a low gluten content. Full of delicious spices and refine sugar free, using pure maple syrup as a sweetener.
For a dairy free/ vegan alternative you can switch the butter for coconut oil.
Gingerbread Spelt Cookies Recipe:
- 2 tsp Cinnamon
- 2 tsp Ginger
- 1/2 tsp Nutmeg
- 1/2 tsp Clove
- 1/4 tsp Turmeric
- 1/4 cup Butter (or coconut oil), melted
- 3 tbs Coconut Milk (or milk of choice)
- 1/2 cup Maple Syrup
- 1 3/4 cups Spelt Flour
- 1/4 tsp Bicarb Soda
- Generous pinch of Salt
- In a medium bowl, combine spices to create the spice mix.
- Stir through the spelt flour, bicarb soda and salt.
- In a small bowl combine the butter, milk and maple syrup.
- Stir the wet ingredients into the dry to create a ball of dough. Add a little extra flour or milk if needed. The dough should not stick to a spoon. If it does add a little more flour.
- Wrap the ball of dough in baking paper and chill in the refrigerator for around 45 minutes.
- Pre heat the over to 160 degrees.
- Roll out the dough on the baking paper and use your cookie cutter to cut out your cookie shapes. Places cookies on baking paper on a tray in the oven.
- Bake for 10 minutes or until lightly golden.
- Allow to cool and enjoy!
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