Do you also like that Christmas smell? Freshly baked gingerbread, Christmas tree and tangerines or other citrus fruits. Some people are crazy about gingerbread and other just don´t like them all. For me, it´s somewhere in between. I like them but I´m not crazy about them. However, every Christmas I eat at least one gingerbread. This year the Christmas isn´t even here but I have eaten at least 20 gingerbreads which were made with this recipe.
The past week I have been looking for gingerbread recipe on the Internet. I didn´t find what I was looking for or maybe I gave up too early. Many recipes used molasses or just gluten-free flour or oat flour. But I´m not the fan of gluten-free flour and molasses. So, I tried to make my own recipe. I just needed to try gingerbread with almond meal (almond flour). It´s just almond meal is my favourite alternative to wheat flour. If I could pick only two ingredients for baking then one of it would be almonds. In my opinion, the taste isn´t overpowering like many other alternatives to wheat flour. Almond meal just works perfectly with many baking goods.
So, here you have a gingerbread recipe which is paleo, vegan, gluten and sugar-free. It´s super easy to make the dough and it´s totally worth it. My father came by when I had just finished baking these and he ate almost all of them. So, it looks like it has passed the honest quality test.
Vegan Paleo Gingerbread
- 160 g ground almonds (almond meal)
- Christmas spices: 1 tsp ground ginger, 1/8 tsp ground nutmeg, 1/8 tsp ground clove, 1/8 tsp ground cardamom, 2 tsp cinnamon
- 1/8 tsp
- pinch of pink Himalayan salt
- 50 g coconut butter (without coconut taste)
- 4 tbsp maple syrup
- Decoration: some seeds or cocoa nibs (optional)
- Blend all the spices and salt with almond meal in a food processor. Add coconut butter and maple syrup. Keep blending until there forms a ball.*
- Put the dough between two cling wraps. Roll the dough between the cling wraps.
- Put the dough sheet in the fridge for 3 hours (or more). Also, you can put it into the freezer for 30 minutes if you can´t wait for your gingerbread (just don´t forget it there).**
- Preheat the oven to 175° C/ 347° F.
- Take the dough out of the cling wrap and make gingerbread shapes.***
- Put the shapes on the baking pan and decorate with seeds when you feel like it.
- Bake 12-17 minutes (depends on how thick your dough is****).
- Let the gingerbread cool down and enjoy your crispy Christmas gingerbread.
* The dough might be quite sticky. That´s normal, it shouldn´t look like usual wheat flour gingerbread dough. Make your hand a little bit together with coconut oil, when it sticks too much. Also, the cling wrap helps to handle the dough.
** It needs to cool down because then it is easier to handle it.
*** I usually do it straight on the baking paper, because then it is easier to handle it. Also, you can use the dough which was left from the shapes and roll it again. Since you don´t use flour then the dough is fine to roll it again. However, when the dough is too warm then it´s harder to handle it.
**** You don´t need to roll it as thin as usual gingerbread. It can be quite thick and it goes crispy even then. The first time I forget to add baking soda and I later realized that it was a good accident. It doesn´t need baking soda or powder.