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- 2 1/2 cups almond meal
- 1 tsp. ground cinnamon
- 1 tsp. ground ginger
- 1/2 tsp. nutmeg
- 40 g blackstrap molasses
- 50 g cold pressed organic coconut oil
- 40 g maple syrup or rice malt syrup
- 1 tsp. vanilla bean powder
- 1/2 tsp. gluten and aluminum free baking powder
- 2 cm fresh ginger
- 1 egg white
Instructions
- Place all ingredients in a Thermomix or food processor and process until combined.
- Remove from the food processor and using a rolling pin, flatten between two sheets of baking paper.
- Place in the freezer for 20 minutes or until mixture firms.
- Cut into shapes and bake at 160C for 15-20 minutes, or until golden. I like to pull them out of the oven just before I think they’re ready to keep them moist.
- Dress as you wish and serve once cooled.
Notes
Cooking time will vary depending on the shape and size you opt to cut them into. My mini stars were ready in 10-15mins, whereas the larger stars took a little longer.
I purchased my cookie cutters from one of those cheap bric a brac stores. Their performance far outweighed that of my expensive aluminium cookie cutters and they came in a pack of 5 for $2.50!
- Category: Dessert
- Cuisine: Dairy Free, Gluten Free