I made four things with this batch of mix, you can use a whole batch for one thing or get creative and people will think you’ve been busier than you really have…. I used my Grain & Nut Free Flour Blend, you can find the recipe here.
First, some almond biscuits.
Don’t eat too many!
Jam Drops, I used apricot because it’s what I had, but you can use whatever you like.
Then the gingerbread men! I also want to make a cheesecake and I’m running out of time, so I used this for the base as well.
This dough needs chilling! For the biscuits about 2 – 3 hours! Once it’s chilled enough to work with you can flatten some and chill it even further so you can roll it. I rolled this between 2 sheets of plastic wrap.
Don’t forget to dip your cutters in flour.
If you’re interested in the cheesecake base. I cut a piece of paper to slightly smaller than the base of my tin. Then I rolled it about 1/4 inch thick and cut around it. I was all soft again so I folded the plastic wrap back around it and put it on a tray in my freezer for about 15 minutes. When it was firm again I put it in the tin, poked it with a fork in a few places to stop it rising too much and baked it for about 15 minutes.
It spread out nicely to the size of my tin. So tomorrow I’ll make the filling ready for Christmas.
The most important thing with this recipe is to allow chilling time!
Enjoy, and thank you for following this year.
This will be my last blog post for 2016, I’d like to wish you a very Merry Christmas and I’ll see you in the New Year!
Why have we become so wheat intolerant?
‘What’s With Wheat?’ documentary investigates the growing epidemic of wheat intolerance and why after eating wheat for thousands of years, it has been linked to so many health problems.
If you’re looking for a one stop recipe book to change your life then let this be the one! Written by Cyndi O’Meara, Nutritionist of over 30 years and Founder of Changing Habits, this book is without doubt one of the best I have seen. With over 140 recipes from breakfast all the way through to dessert you won’t need another book in your kitchen!
- 375g grain and nut free flour blend
- 1-2 tablespoons ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 180g butter (softened)
- 100g rapadura sugar
- ½ cup honey
- 1 large egg
- 1 teaspoon vanilla
- 2 tablespoons coconut butter (or regular butter)
- ¼ teaspoon fresh lemon juice
- ¼ teaspoon vanilla
- 2 tablespoons honey
- Mix together the flour, ginger, cinnamon, nutmeg, baking soda and salt.
- Beat the butter and rapadura sugar together until creamy, then add the vanilla and honey and beat until fluffy.
- Add the flour mix a little at a time beating on a low speed until combined.
- Cover with plastic wrap and refrigerate for about 3-4 hours.
- Note: if you are only making gingerbread men divide the mix into half and flatten into disc shapes, refrigerate until firm. You will need to work quickly when rolling and may need to return batches to the fridge in between trays.
- If making biscuits roll into balls and press a nut into the centre. Or, for jam drops, dip the handle of a wooden spoon in flour to make a hole in the centre being careful not to push it all the way to the bottom, This size hole takes ¼ teaspoon of jam.
- Baking depends on size and thickness, small gingerbread men with dough about ¼ inch approx 15 minutes, and biscuits the size of walnuts about 16-17 minutes.
- Place all ingredients into a small bowl and use a hand mixer to beat until smooth.
- Use a piping bag to decorate. This mix doesn't set as well as sugar icing so best prepared close to serving.