Recipe adapted from one of my favourite recipe developers The Healthy Chef
I love this time of year, CHRISTMAS with children has sure brought the childhood spirit back into our lives. This year we are leaving Gingerbread Men or Bears out for Santa, along with a craft beer (my partner has been doing an advent calendar by BoozeBud – ladies check it out for hubby next year).
My toddler loves it when we are creating recipes, mostly to eat all ingredients but hey it is all part of the fun right? Getting your little ones into the kitchen and experiencing food as it all comes together is an invaluable skill. Try setting aside some time, even if it is only once a month to share kitchen love…it will make a very special lasting experience for their healthy development.
As a Nutritionist, I always like to create a more healthier option when it comes to those traditional recipes and I found an amazing one by The Healthy Chef that I have tweaked slightly and it not only tastes the part but so so easy.
For those looking for a Gluten & Dairy Free Gingerbread Man – this one is perfect.
Our Gingerbread Bear Recipe
3 cups almond meal
1 tsp mixed spice
¼ tsp ground ginger
½ tsp bicarb
4 medjool dates
1/4 cup (just under) extra virgin olive oil
1 Tbsp Molasses + 2 Tbsp Date Syrup (can substitute for honey, maple, agave)
1 tsp vanilla extract
1 egg white
Preheat fan forced oven to 150° and line two trays with baking paper.
Process dry ingredients and dates until crumbly. Add the remaining wet ingredients and process until it forms a dough.
Roll the mix evenly between two pieces of baking paper and place in the fridge for 1hr to firm up and ease the cookie cutting.
Cut out your shapes and then bake for 15-20 mins or until golden brown.
What did you create for your christmas spread this year? I would love to visit your blog and take a look so please comment below and Merry Christmas to you all.