With less than a month until Christmas, I though it time I shared a healthy Gingerbread recipe. Whilst I was developing the perfect spice blend, I ended up with quite a lot of it. Because there’s only so many gingerbread biscuits a family can eat, I started experimenting with other ways to enjoy this nourishing, healing blend and came up with quite a few yummy drinks and eats.
As usual, I just don’t know where to stop when it comes to sharing yumminess, so, I thought I’d share it all! I think the spice mix would make a lovely gift – especially as it is very hardy and has a very long shelf life.
How would you use it I hear you ask? Here are a few ideas:
- Add it to hot chocolate (or even your latte)
- Add it to my delicious basic cake mix (think spiced tea cake)
- Sprinkle it over baked sweet potato (with a dollop of butter)
- Add it to your favourite pancake batter (it could replace the spices in this Carrot Cake Pancake recipe)
- Mix it with maple syrup and drizzle it over yoghurt
- Add it to my No-bake Muesli Bar (replace the cinnamon)
- Or add it to your favourite chocolate bliss ball recipe
- Add it to your banana smoothie – a flavour match made in heaven!
Really, the possibilities are endless! So now for the recipe…
This Gingerbread recipe is versatile and delicious. Make it into biscuits, gingerbread boys or girls, or any shape you like really.
- 2 tablespoons cinnamon, ground
- 2 tablespoons ginger, ground
- 1 tablespoon mixed spice, ground
- 1 teaspoon nutmeg, ground
- 1 teaspoon clove, ground
- ¼ teaspoon turmeric, ground
- Pinch black pepper, ground
- 180 g (1½ cup) wholemeal spelt flour (gluten-free variation below)
- 1-2 tablespoons spice mix how much you add depends on how ginger-y you like your biscuits
- ¼ teaspoon bicarbonate soda
- Pinch sea salt
- 50 g (¼ cup) butter, melted
- 30 g (3 tablespoons) milk (of your choice)
- 85 g (¼ cup) pure maple syrup
Preheat your oven to 150℃.
In a mixing bowl, combine the flour, spice mix, bicarbonate of soda and salt.
In a blender or food processor, mix melted butter, milk and maple syrup until well combined.
Add the wet to the dry ingredients and mix together until dough forms. If the mixture seems a little wet, add a little more flour (it shouldn't stick to your fingers).
Roll into a ball, wrap in baking paper and refrigerate for 30-60 minutes.
Place the dough between two pieces of baking paper and roll to approximately 2-3 millimetres thick.
Cut shapes with a cookie cutter, place on a lined or greased baking tray and bake for 10 minutes or until golden (gluten free may need a bit longer).
Leave on the tray until completely cooled. They firm as they cool.
Melt butter 1 minute, temp 90 speed 3.
Add the milk an maple syrup and mix 30 sec, speed 4.
Add the dry ingredients and mix 30 sec, speed 4 until a thick dough forms.
Continue as above.
Store in an airtight container in the fridge or freezer.
Gluten and grain-free
Substitute spelt flour with 180g almond meal plus 2 tablespoons arrowroot powder. Or, for a firmer gluten-free cookie use half buckwheat/almond meal.
Dairy-free and vegan
Choose a non-dairy milk and replace the butter with coconut oil (it will produce a tougher biscuit once cooled).
Replace the maple syrup with rice malt syrup as your sweetener.
I'd love to hear how you like this versatile recipe? Also if you can add to my list of ways to use the spice mix, that would be wonderful. Post a comment below or rate this recipe.