Gingerbread

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a mixing bowl sift gluten free plain flour, ginger, spices and combine well, ensure all spices are mixed throughout the flour.

Step 2

Make a well in the middle of the flour and add coconut oil, honey and egg replacement. Use a wooden/silicone spoon to fold all the ingredients together until you need to use your hands to form the dough. Dough will be fudge like.

Step 3

Divide dough into four evenly portioned balls. Use the palm of your hands to flatten the dough into approximately 7½mm (⅓”) thick onto a silicone baking mat. Use a cookie cutter to cut out the desired shapes. Peel away the unused dough. Repeat until all the dough is used up.

Step 4

Carefully transfer the cut out cookies to a lined baking sheet tray and bake in a preheated 170C fan forced oven for 9 minutes. Allow cookies to cool down on a cooling rack, cookies will harden further as they cool. Enjoy as is, or decorate with vegan royal icing.

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