| Servings | Prep Time | Cook Time |
| 30approx | 15minutes | 10minutes |
| Servings | Prep Time |
| 30approx | 15minutes |
| Cook Time |
| 10minutes |
Ingredients
- 200 grams almond meal
- 50 grams rice flour
- 50 grams corn flour
- 30 grams potato starch
- 6 grams gingerbread spice
- 25 grams coconut sugar
- 100 grams honey
- 80 grams coconut oil
- 2 eggs (2 yolks and 1 white, beaten)
- 2 tbsp coconut yogurt
Servings: approx
|
Ingredients
Servings: approx
|
Instructions
- Heat the oven to 360F (180C). Place the almond meal in a large bowl, add all gluten-free flours, gingerbread spice, baking soda, and sugar. Mix thoroughly.
- In a saucepan heat the honey with coconut oil (do not overheat it), and cool it down slightly. In the meantime, whisk egg yolks.
- Add in the honey and coconut oil mixture to the flours and mix well. Next add in yogurt, egg yolks and again mix with a spoon, until a dough has formed.
- Top the kitchen counter with a layer of coconut flour and place the dough on top, flattening it with a rolling pin to about 1/3 inch flat.
- Cut out gingerbread figures from the dough and place on a baking tray lined with baking paper. Brush with beaten egg white and bake for 10 minutes.
- Smaller and thinner gingerbread should be baked a little shorter. After cooling, store in a container or can.
