With Christmas in the air, I thought it was a great time to share a healthy gingerbread recipe. Whilst I was developing the perfect spice blend, I ended up with quite a lot of it. Because there’s only so many gingerbread biscuits a family can eat, I started experimenting with other ways to enjoy this nourishing, healing blend and came up with quite a few yummy drinks and eats. I think the spice mix itself makes a lovely gift (in a jar with a ribbon around it) – especially as it is has a very long shelf life.
How would you use it I hear you ask? Here are a few ideas:
- Add it to hot chocolate (or even your latte)
- Add it to any basic vanilla cake mix (think spiced tea cake)
- Sprinkle it over baked sweet potato (with a dollop of butter)
- Add it to your favourite pancake batter
- Mix it with maple syrup and drizzle it over yoghurt
- Or add it to your favourite chocolate bliss ball recipe
- Add it to your banana smoothie – a flavour match made in heaven!
- 2 tablespoons cinnamon, ground
- 2 tablespoons ginger, ground
- 1 tablespoon mixed spice, ground
- 1 teaspoon nutmeg, ground
- 1 teaspoon clove, ground
- ¼ teaspoon turmeric, ground
- Pinch black pepper, ground
- 180g (1½ cup) wholemeal spelt flour (gluten-free variation below)
- 1-2 tablespoons spice mix how much you add depends on how ginger-y you like your biscuits
- ¼ teaspoon bicarbonate soda
- Pinch sea salt
- 50g (¼ cup) butter, melted
- 30g (3 tablespoons) milk (of your choice)
- 85g (¼ cup) pure maple syrup
Preheat your oven to 150℃. In a mixing bowl, combine the flour, spice mix, bicarbonate of soda and salt. In a blender or food processor, mix melted butter, milk and maple syrup until well combined. Add the wet to the dry ingredients and mix together until dough forms. If the mixture seems a little wet, add a little more flour (it shouldn’t stick to your fingers). Roll into a ball, wrap in baking paper and refrigerate for 30-60 minutes. Place the dough between two pieces of baking paper and roll to approximately 2-3mm thick. Cut shapes with a cookie cutter, place on a lined or greased baking tray and bake for 10 minutes or until golden (gluten-free may need a touch longer). Leave on the tray until completely cooled. They firm as they cool. Store in an airtight container in the fridge or freezer.
Gluten and grain-free: Substitute spelt flour with 180g almond meal plus 2 tablespoons arrowroot powder. Or, for a firmer gluten-free cookie use half buckwheat/almond meal.
Dairy-free and vegan: Choose a non-dairy milk and replace the butter with coconut oil (it will produce a tougher biscuit once cooled).
Low-fructose: Replace the maple syrup with rice malt syrup as your sweetener.