Gingerbread

INGREDIENTS:

• 1/2 cup coconut flour, sifted
• 1/4 cup arrowroot
• 1/4 cup ground flax
• 1 tablespoon ground ginger
• 1/2 teaspoon mixed spice
• 1 egg or 1/4 cup water
• 3 tablespoons coconut oil (mine was soft)
• 3 tablespoons honey*
  *You can use rice malt syrup if you prefer

METHOD:

1. Preheat your oven to 175°C or 350°F
2. Line a tray with baking paper.
3. Place the ingredients into your food processor and quickly pulse to combine. Roll the mixture into a smooth ball. Place the ball into the fridge for 20 minutes.
4. Remove from the fridge and roll in between two sheets of baking paper until the mixture is approximately 3 – 5mm thick. Cut with your cutters  and gently place onto your prepared tray. Bake for 10 minutes.
5. Allow to cool slightly before moving to a cooling rack.

This recipe has been kindly shared by Bianca Slade from:
wholefoodsimply.com