Our lovely Saint is in our country today!
Time to put our shoe in front of the chimney and get some presents, well only if you are good.
Or else you go in the bag and go to Spain to help the Saint for next year.
Well I don't know if that's bad. It's raining here and maybe there is it all sunny.
But back to basic. Since August the first gingerbread cubes, spice nuts, ginger nuts or what ever you will call our Dutch Saint Nicolas sweet treat are in the store. I love those treats a lot but it's not that healthy.
I've made specially for this Holiday a healthy ginger, spice nut cookie.
You can eat a lot more of these then of the store version.
But eat it in moderation.
This is also a fun recipe to make with your kids!
This recipe is lactose free, there are no refined sugars and no wheat.
Enjoy!!!
What you need:
120 gram spelled flour
80 gram almond flour
60 gram coconut blossom sugar
5tbsp gingerbread spice
5tbsp liquid coconut oil
2tbsp soy milk
1/4 tsp salt
5drops vanilla extract
Preheat the oven on 180degrees.
Mix both the flour, coconut blossom sugar and spice and salt together.
Add the coconut oil and vanilla extract to it and mix again.
At last add the milk to it and knead it into a ball.
Make small balls out of it and flat it a little.
Put this on a ovenplate.
Put this in the oven for about 20minutes till they are nice and brown.
They will be a little bit soft when they come out of the oven but if you let them cool down a bit they will get hard.
You can keep them for a week in a closed bin.
