The holiday season is here and with it often comes all the sweets and treats. As a nutritionist and someone with allergies to gluten I’m making an effort to still enjoy holiday baking, cookie exchanges and all the cozy treats while still supporting my own health.
I had so much fun making these gingerbread people this past weekend. I intentionally swapped out a few ingredients in the recipe and ended up with some soft chewy gluten free gingerbread people that you have to try for yourself.
Recently I partnered up with Conestoga Farms, who focuses on providing wholesome, local eggs produced by proud Ontario farmers and their families to us. And just knowing I’m supporting local farmers makes me feel geat about my choice. I personally opt for their organic free range eggs (the chickens are fed certified organic and non GMO feed with no animal by-products) which are delicious and perfect for all my holiday baking too. Check them out here and read more about their mission and why LOCAL MATTERS!
Conestoga Farms are also the only eggs in retail that are both jumbo and organic. They also come in a 6 pack, which is a great option for those of you with smaller families who don’t use eggs as often or want faster “egg-turnover” in their fridge for better freshness. And you know I’m all about the zero waste over here!
Without further ado, let’s get baking!
Gluten Free Gingerbread Men Recipe
Makes 24 small gingerbread people
2 1/2 cups gluten free all purpose flour
1 cup almond flour
1 1/2 tsp baking soda
1 tsp ground ginger
1 tsp ceylon cinnamon
1/2 tsp ground cloves
1/2 cup coconut oil melted
1/2 cup organic coconut palm sugar
1 organic Conestoga Farms Jumbo egg
1 cup organic molasses
1/4 cup hot water
Preheat your oven to 350 degrees.
Add the coconut oil to your mixing bowl.
Turn the mixer on low and add the egg, coconut palm sugar, and molasses and mix until well combined.
In a separate bowl, mix the flours, ginger, cinnamon, cloves, and baking soda.
Slowly pour the dry mixture into the mixing bowl continuing to mix it on low for a minute.
Turn it to medium low and slowly dribble the water into the bowl.
Spread a piece of plastic wrap on the counter.
Remove the dough from the mixing bowl with a spatula - should be smooth but thick - and place it on the plastic wrap.
Form the dough into a ball and then wrap the plastic wrap up so that it's tightly covered.
Place the dough in the fridge for 3 hours or overnight.
Cut a piece of parchment paper the size of your baking sheet and lay it on your counter.
Remove the dough from the refrigerator, unwrap it and place it on the parchment paper.
Press down with your hands to flatten it a bit.
Place a new piece of plastic wrap on top of the dough and then roll to 1/4 thick with a rolling pin.
Remove the plastic wrap, and use your gingerbread men cookie cutters to make your cookie shapes. Do not remove the edges yet.
Slide your baking sheet under the parchment paper and place it in the freezer for 5 minutes.
Remove your baking sheet from the freezer and peel away the edges around the gluten free gingerbread men cookies. If you have a lot left over, you can form it into a ball, and start the rolling process over again on another piece of parchment paper.
Bake in the oven for 8-10 minutes, until firm but soft.
Let cool completely and then decorate with your favorite gluten free icing and sprinkles.