I love the smell of gingerbread. There’s something about it that just instantly makes me think of Christmas. These egg-free, sugar-free gingerbread cookies are a great healthy alternative this festive season to the normal ones that are packed with sugar. Plus you’ll feel a whole lot better about scoffing down several of them because they’re healthier for you than the normal kind.
They’ve got just the right amount of crunch and you can adjust the amount of ginger to suit your taste.
Ginger is a great herb to help ease digestion and it also has loads of anti-inflammatory properties.
A word of warning though — there is conflicting information as to whether or not you should give ginger to children under the age of two. Those in the “no” camp say that it can be too harsh on their digestive systems. However those in the “yes” camp say it is a great treatment for colic and other baby-related health issues. Ultimately the decision is yours and I have given ginger to Molly before without any problems.
Even if you make these just for the adults they’re guaranteed to disappear fast. They’re also great for wrapping up and giving as homemade gifts to those you love.
125g unsalted butter
1/2 cup firmly packed pitted dates
1/2 cup rice malt syrup
1 teaspoon natural egg replacer powder (if you or those you are feeding aren’t allergic to eggs you can just replace with one egg yolk)
1 tablespoon water (omit this if using egg yolk)
2 & 1/4 cups plain flour
1 tablespoon ground ginger
1 teaspoon all spice
1 teaspoon bi-carb soda
1. Pre-heat oven to 180C and line an oven tray with grease-proof baking paper
2. Place dates, rice malt syrup, egg powder and water in a food processor and combine for 5-10 minutes or until a smooth peanut-butter like paste forms as shown below.
3. While date mixture is combining, melt butter in the microwave or in a saucepan on low heat. If using the microwave make sure you don’t burn the butter.
4. Once the date mixture is smooth, mix with butter until just combined.
5. Add spices, flour and bi-carb and mix until just combined.
6. Tip mixture out onto a lightly floured surface and knead until smooth.
7. Shape mixture into a disc and cover in cling wrap. Place in fridge for 30 minutes to rest.
8. Remove dough from fridge and place between two large pieces of grease proof paper.
9. Using a rolling pin, flatten until about 4mm thick.
10. Cut cookie shapes out with cookie cutters and transfer cookies to a baking tray. Placing each cookie around 3cm apart.
11. Cook in pre-heated oven for 8-10 minutes or until cookies are brown and golden on top.
12. Place on a wire rack to cool.
Liked this recipe? Check out more like this here.
* If you don’t have a rolling pin you can always use a wine bottle or can.
* These make for a great easy homemade gift for friends or family.
* You can find natural egg replacer in any good health food store.
* Rice malt syrup is sold in health food stores or the major supermarkets now stock it in the health food or baking aisles.
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