Christmas time is here, undust the gingerbread cutters and lets get baking! The house will fill up with most amazing Christmas aroma. And put some effort – the thinner you will roll the pastry the crispier they will be:)
COURSE: Dessert
CATEGORY: Vegan, Gluten Free, Dairy Free
PREP TIME: 30 minutes
COOKING TIME: 10 minutes
SERVINGS: 1 full pan
Ingredients
CRUST
Jurgensburg Organic Brown Pea flour – 2 cups (250g)
Jurgensburg Organic Baking Powder – 2 tsp
Sea salt – 0.3 tsp
Coconut oil – 50g
Cacao butter – 50g
Gingerbread spices – 2 tbsp
Molasses – 2tbsp
Coconut sugar – 100 g
Water –70ml
Organic Product
Organic Product
Brown Pea Flour
400g
Preparation
Preheat the oven to 180C
- Melt cacao butter and coconut oil.
- Mix all dry ingredients. Then add melted butter and stir well.
- Add water and stir again.
- Put the dough in the fridge for 20min before rolling.
- Roll thin layers and cut them to shapes. (If the dough starts meltin, put once more in the fridge)
- Bake for 10min until golden brown
Recipe by Gingerbite (Oksana Dave)
