What big kid doesn't like a little gingerbread on his cheeseboard at Christmas time? Delicate, but delicious little twigs of gluten-free gingerbread, as good for the grown ups as they are for the kiddywinks. And kind of cute for gifting as well I might add. For the nut free amongst us who tend to miss out a little at Christmas time, these are just the perfect crunchy solution...enjoy!
Come join our FREE TRIAL on the Insider Club for more great recipes
The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
- 100 Grams pepitas (pumpkin seeds)
- 100 Grams sunflower seeds
- 1/2 cinnamon stick(s)
- 4 cloves
- 1 Teaspoon ground all spice
- 1 Teaspoon Schezuan peppercorns
- 1 Tablespoon ground ginger
- 1 Teaspoon pink salt flakes BUY
- 2 Tablespoons maca powder (optional) BUY
- 2 Tablespoons coconut flour BUY
- 250 Grams medjool dates (without pits)
- 30 Grams filtered water
Do
- 1
Place pepitas and sunflower seeds onto paper-lined tray and put into a cold oven set to 200°C for 10 minutes. Remove from oven.
- 2
Reduce oven temperature to 180°C and cut 2 equal-sized sheets of baking paper to roll dough between.
- 3
Place all spices, salt, maca powder and coconut flour into Thermomix bowl and mill 1 min/ speed 10.
- 4
Add dates and seeds and blend 30 sec/speed 9.
- 5
Add water and blend 10 sec/speed 9.
- 6
Press dough into a rectangle on one of the sheets of baking paper.
- 7
Place the other piece on top and roll flat using a rolling pin to approx. 28cm square.
- 8
Score into thin strips using a pizza wheel.
- 9
Bake 8–10 minutes until golden and fragrant (do not overbake).
- 10
Allow to cool completely on the tray before breaking into ‘twigs’. Tie into small bundles and wrap in cellophane to gift.
