We are feeling festive and have been looking through some of our favourite Christmas recipes. We know it can be hard to cater for restricted diets at Christmas and this one here is one our favourite recipes not just because it is simply delicious but also because it is gluten free, dairy free and AIP compliant. It was created by Emma at The Nourished Coeliac . The blog is packed with lots of tiger nut recipes which are ideal for anyone who is following a restricted diet and but also great for absolutely everyone as they are so easy, healthy and delicious.
Ingredients:
2 cups tiger nut powder plus two reserved tablespoons
Half a cup of arrowroot powder plus extra for dusting.
1 teaspoon of bicarbonate of soda
2 tablespoons of ground ginger
2 teaspoons of ground cinnamon
1/2 teaspoon of ground mace
A pinch of ground cloves
A pinch of salt
A teaspoon of vanilla powder
Half a cup of maple syrup
Half a cup of melted coconut oil
1 tablespoon of gelatin/agar agar/vege-gel
2 tablespoons warm water
Equipment:
Baking paper
Gingerbread/cookie cutters
rolling pin
large oven tray
2 mixing bowls
Whisk
Method:
Preheat your oven to 180 degrees for fan assisted.
In a mixing bowl sift together your tiger nut flour and arrowroot. Add your ground spices, bicarbonate of soda, vanilla and salt. Mix throughly so the spices are incorporated evenly throughout the flour.
In a separate bowl add your maple syrup and melted coconut oil. Add two tablespoons of warm water and sprinkle your gelatin across the surface of the liquid. Whisk immediately to avoid the gelatin clumping together.
Slowly stir your liquids into your dry mix a little at a time until fully combined. You should have a firm dough that does not stick to your hands. If your dough is too sticky, add some of the reserved tiger nut flour to firm the dough up. Unlike regular gingerbread dough, you do not need to leave this to rest, you want to work fairly quickly.
Sprinkle arrowroot powder over your work surface to prevent your dough from sticking. Using a rolling pin, roll your dough out evenly to the thickness of a pound coin. Using your chosen cookie cutters, cut your gingerbread shapes from the dough and transfer to a large oven tray lined with baking paper. Leave an inch between biscuits to allow for them to expand a little during cooking.
Bake these towards the top of the oven for 10-12 minutes. They should be golden brown and firm to touch without being too hard.
Leave these to cool then decorate before eating.
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