Gingerbread Twigs
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!
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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.