These gingerbread cookies are gluten-free, grain-free and refined sugar free. Still they taste like the real thing and get you in the Christmas spirit with the first bite. Try also adding some nut butter in!
(gluten-free, grain-free)
- 125 g organic butter
- 1,5 dl coconut palm syrup
- 1 tablespoon peanut butter / almond butter
- About 1- 2 teaspoon cinnamon, 1 teaspoon cardamom, 1,5 teaspoon bitter orange peel + 2 teaspoon ginger powder + 0.5 teaspoon clove OR about 3 teaspoons ginger bread spice mixture
- 1,5 teaspoons baking soda
- 1 organic egg
- 4 – 5 dl almond flour (the exact amount depends on how fatty the flour is. if the almond flour is full fat, you need it a little bit more because it does´t absorb liquid that much)
- 2 dl potato strach
Pour butter, syrup and nut butter into a pan and heat the mixture until it melts. Stir. Remove the pan from the heat, add the spices and let cool. Stir in soda and egg. Mix well. Add the flours and mix to a smooth and thick dough that you can mold. Add more flour if the dough is loose and sticky. Let the dough stand in the refrigerator overnight.
The next day bake gingerbreads. Preheat the oven to 200 celcius degrees. Prepare baking sheets by lining with parchment paper. Place 1 portion of the dough on a lightly floured surface. Keep the rest of the dough in the refrigerator in the meantime. Sprinkle flour over dough your rolling. Roll dough to a scant ¼-inch thick. Cut out cookies with desired cutter. Bake in the oven for about 5-10 minutes (depending on the thickness of the cookies) until the gingerbreads will receive a beautiful brown color. The lower time will give you softer cookies!
Take out from the oven, let cool, serve and enjoy!
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Näitä tekisi mieli kokeilla, mutta kaupassa ei ollut kookospalmusiirappia - osaatko sanoa, kävisikö agavesiirappi tähän?
kyllä käy. :)
Hullo! What a lovely site you have and great recipes! I am looking forward to trying this one, I have missed pepparkakor very much. One question, perhaps related to translation; when you call for potato flour are you referring to the fluffy, white potato starch or the tan colored, somewhat denser potato flour? Thank you very much for the clarification, they each respond so differently I wanted to be sure I was using what you intended!
hello san!rnrnthank you for this message! it was actually a mistake in the translation and potato starch was what I really meant. now I corrected the recipe, so thank you for noticing and asking! have nice time cooking dina pepparkakor. :)
Thank you so much for the speedy reply! I will be baking these today :-)
Hei,rnKiitos ihanasta ohjeesta!rn Miten pitkään piparit säilyvät ?
Heippa, mitä jauhoa käytit kaulintavaiheessa? Mantelijauho on niin arvokasta että toivottavasti et sitä tai että sille olisi ainakin vaihtoehto?rnKiitos muuten aivan ihanista resepteistä!