As I sat here, writing my final contribution for 2016, I cannot believe that the year is done and dusted. The holidays are just around the corner and everyone is already in a festive mood.
So now let’s set the scene: The stockings are hung, the tree sparkles bright, and the cinnamon candle’s scent is wafting through the house. You are sitting by the tree holding a Gluhwein (Mulled Wine) in your hands, listening to ‘Last Christmas’ and the kids are playing. Then the smell of freshly baked cookies emerges from the kitchen, and everyone gathers round to enjoy a batch of homemade holiday cookies.
But the real Christmas miracle here is that these sweets are healthier than usual. I do understand it’s totally time to splurge and enjoy a holiday treat (or seven!), so I thought I would make it a bit easier by providing some better-for-you options.
May your holidays be filled with lots of laughter and plenty of good food.
Happy Holidays, Steph x
Email me on Stephanie@naturalnutritiondubai.com or follow me on Instagram @stephanie.pech.
Makes 10- 12 men depending on cookie cutter size
5 cups almond meal
½ tsp baking powder
Pinch of salt
4 tsp ground ginger
2 tsp cinnamon
1 tsp nutmeg
1 tbsp maca powder (optional)
2 tsp vanilla
2 free range eggs
? cup melted coconut oil
½ cup pure maple syrup
4 tbsp blackstrap molasses
In a large bowl mix all dry ingredients and combine well. Whisk all wet ingredients in another bowl, adding the oil last to ensure it does not harden. Pour wet mix into dry mix and combine both until a dough forms - this mixture will be a lot stickier than normal dough. The dough does not need a lot of kneading simply get it into a well mixed ball. Form the dough into a ball and wrap in plastic wrap. Refrigerate at least 30 minutes, or better overnight.
Pre heat your oven to 150°C. Lay parchment paper on the kitchen counter, put the dough in the middle and cover with another parchment paper on the top. Gently roll the dough in ¼ inch thickness. Use a cookie cutter to cut out your ginger men. Place onto baking tray and bake for 15-20 minutes until golden brown. Bake for 14-15 minutes, until lightly golden. Let cool on the baking sheet for 2 minutes before transferring - with the help of a spatula - to a cooling rack.
Allow to cool fully before decorating. Store in an airtight container up to two weeks.