Gluten Free Vegan Gingerbread Cookies Food

VEGAN GLUTEN-FREE GINGERBREAD COOKIES

Steps:

• First, grind almonds and rolled oats into fine meal. I find it works the best when you grind them together as the oats keep the almonds dry and you'll not have oily clumps.
• Then, in a large bowl, mix together the dry ingredients (flours, carob and spices).
• Next, in a small bowl, whisk together all the ingredients of wet mixture (applesauce, chia seeds, oat milk, xylitol, stevia, 1 teaspoons of chicory paste or instant chicory, salt and nut butters) and let sit for a few minutes until the ground chia seeds absorb the liquid.
• Now, pour the wet mixture on dry ingredients and mix carefully until a well-incorporated batter forms. I find it the easiest to use my hand.
• Put the dough ball into a sealed container and refrigerate overnight or all day or at least for 6 hours.
• Divide the dough into 2 balls and place one at a time on a floured non-stick mat or on stone surface. Keep the dough you are not working with in fridge. Flour a rolling pin, sprinkle some flour (I prefer unroasted buckwheat flour) on the dough and begin rolling it out until you have a rectangle or circle that is about 2mm thick. I like to press it down with my hands first to ease rolling. When rolling the dough ball try moving it around the surface every now and then to make sure there's flour underneath and that it wouldn't stick to the surface. Add flour if it starts to stick.
• Cut the gingerbread cookie batter into the shapes of your choice and place on a baking sheet lined with parchment paper.
• Bake for 10 minutes (175°C, 350°F), and then remove from oven. Rotate the pan and return to oven for 3-4 minutes longer, until golden. Let the cookies cool down.
• For egg-free royal icing grind 100 grams (3.5oz) of xylitol into powder (confectioner's sugar). Whisk in 2.5 tbsps. of coconut milk and it's ready. I divided the icing between three bowls and added some spirulina to one and some acai powder to the other to have different colours to play with. You can also use turmeric for yellow, matcha powder for green, beet juice for red/pink and blueberry juice or blended blueberries for blue/purple.
• Original recipe with tutorial video: https://www.nutriplanet.org/2016/12/vegan-gingerbread-recipe-gluten-free/.

GLUTEN-FREE VEGAN GINGERBREAD COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Combine almond flour, arrowroot, ginger, salt, cinnamon, and baking soda in a bowl. Add melted coconut oil, brown sugar, and molasses; mix well until a soft, sticky dough is formed. Wrap in plastic wrap and chill in the freezer for 40 minutes.
• Roll out dough on a work surface dusted with arrowroot to 1/4 to 1/2-inch thickness. Dip cookie cutter in arrowroot, cut out cookies, and place on the prepared baking sheets.
• Bake in the preheated oven until lightly golden, 8 to 10 minutes.

GLUTEN-FREE GINGERBREAD COOKIES

Steps:

• With a mixer, blend together the eggs, butter, salt, molasses, sugar, and spices. Stir in the coconut flour and mix thoroughly. Batter will thicken slightly as the flour absorbs moisture.
• Drop batter by scant teaspoonsfuls onto parchment paper or Silpat lined cookie sheet. Bake for 10-12 minutes; watching carefully, as these cookies can easily burn.
• Remove from cookie sheet to a rack to cool completely and package in airtight container, separating each layer with parchment or wax paper.

THE BEST VEGAN GINGERBREAD COOKIES

Steps:

• Preheat the oven to 325°F. Line 2 rimmed baking sheets with parchment paper and set aside.
• In a large bowl, whisk together the 2⅓ cups rice flour, the all-purpose flour, sugar, arrowroot, ginger, cinnamon, xanthan gum, salt, baking soda, and nutmeg. Add the coconut oil, applesauce, and vanilla to the flour mixture and stir with a rubber spatula until a thick dough forms. Gradually add the cold water and stir until the dough is slightly tacky. Cover the bowl with plastic wrap and refrigerate for 30 minutes.
• Dust a clean work surface with some rice flour, place the dough in the center, and roll the dough around until the surface is entirely coated in flour. Dust a rolling pin with more rice flour. Roll out the dough to ¼-inch thickness.
• Cut out cookies with your desired cookie cutters and transfer them from the floured surface to the parchment-lined baking sheets with a spatula, placing them about 1 inch apart. Bake for 7 minutes, rotate the baking sheets, and bake for 5 minutes more. Let stand on the baking sheets for 10 minutes then transfer to cooling rack.
• In a small bowl, combine the powdered sugar, hot water, and vanilla and whisk briefly. If the glaze is too thick, add warm water one tablespoon at a time until the icing reaches a thick yet slightly runny consistency. If it becomes too runny, add more powdered sugar ¼ cup at a time. DO AHEAD: The glaze can be stored in an airtight container at room temperature for up to 4 days.

GINGERBREAD COOKIES (GLUTEN FREE)

Steps:

• In a bowl cream the butter and brown sugar.
• Add golden syrup and egg and mix till combined.
• In a seperate bowl sift together all the dry ingredients, then add to the wet ingredients.
• Mix together and then refrigerate for 1 hour.
• Remove dough from refrigerator and place onto a floured surface and knead lightly.
• roll out to 5mm thickness and then cut into shapes using cookie cutters.
• Bake in 170 degree celsius oven for approx 15 minutes or till well browned.
• Leave to cool on trays for 5 minutes then transfer to cooking racks.
• when cool ice with royal icing or any hard setting icing.

GLUTEN-FREE GINGERBREAD

Steps:

• In a small pan heat the butter, syrup and sugar together until melted, stirring occasionally. Set to one side to cool slightly. In a large bowl mix together the bicarb, ginger, cinnamon and flour. Pour in the melted butter mixture and stir to combine and using your hands, bring together to form a dough. This will be soft but will set up in the fridge.
• Take 2 sheets of greaseproof paper, lay the dough down on one, shape it into a rectangle and place the other sheet on top of it. Roll the dough out to 1/2 cm thick and put flat in the fridge for 1 hour to set and firm up.
• Heat the oven to 190C/170C fan/gas 5 and line a large baking tray with non-stick greaseproof paper. Take the rolled dough out of the fridge and cut out shapes from it. We did 9cm stars, but you can also choose any shape, depending on the size it will need a few mins less/more in the oven. We also did some with, smaller stars cut out the centre of them.
• Meanwhile make the icing, combine the icing sugar with 1 - 2 tbsp water, until it's thick and pipeable but not thin enough that it will run. Decorate the cooled biscuits with whatever designs