If you’re looking for a healthier version of traditional gingerbread then look no further than paleo gingerbread stars. They’re easy to make, delicious and refined sugar and gluten free.Paleo gingerbread stars
It’s just not Christmas to me unless there is gingerbread. I’m not sure if we actually used to do it but I have memories of making gingerbread with my mum and sister at Christmas. We always made gingerbread men and just the thought of them and I can taste it and I’m right back in the kitchen sitting on a white stool rolling out the golden dough.
For the last couple of years I’ve made it a Christmas tradition with my little guys.
He was already interested from his first Christmas when he was just 11 months old. I remember taking photos of these babies. I had to set my camera to take several photos at once to get a steady shot while he climbed up my legs trying to steal the subjects.
Ok I’ll get to the biscuits. I was keen to come up with a guilt-free gingerbread cookie to go with my best ever gingerbread recipe. It had to be super tasty but with no ingredients that my bubba couldn’t eat at 11 months (or that I didn’t want him to eat) which really just meant no refined sugar and nothing artificial.
I added some of JJ’s gingerbread syrup to give them the Christmassy flavour and made icing sugar from coconut sugar to make the ginger drizzle icing.
They came along to our mother’s group Christmas party and were very well-received. Maybe I should leave some of these out for Santa with a glass of water? The old guy could stand to eat a few healthy treats. I hope that comment doesn’t get me on the naughty list. I love you Santa. Enjoy.
What about you? Do you have memories of Christmas baking?
- 2 tbsp gingerbread syrup
- 1½ tbsp coconut oil
- 1 tsp pure vanilla extract
- 1 cup almond meal
- a pinch of salt
- ⅛ tsp baking soda
- 2 tsp coconut milk
- 4 tbsp coconut sugar processed until very fine
- ½ tsp powdered ginger
- In a small bowl, mix together the gingerbread syrup, coconut oil and vanilla extract.
- In a medium bowl, combine the almond meal, salt and baking soda then stir in the wet ingredients.
- Add the coconut milk and stir it through.
- Form the dough into a ball and place on a sheet of baking paper then top with another piece of paper.
- Roll out to about 1 cm thick and cut into shapes.
- Freeze on a sheet of baking paper for at least 30 minutes.
- Pre-heat the oven to 150C fan-forced and transfer the dough straight from the freezer to the oven and bake for 12 minutes.
- Leave to rest on the tray for 10 minutes and then transfer to a wire rack to cool completely.
- Stir the powdered coconut sugar and ginger together and add a little water at a time until it is drizzle consistency.
- Drizzle the icing over the biscuits and leave them to set.
- Freeze dough at least 20 minutes before cooking 10-13 minutes (depending on desired crispiness) at 325 F on a greased cookie sheet. Let cool another 10 minutes before even attempting to remove cookies from the sheet. They should firm up nicely. For troubleshooting, see nutrition link below. I store these in a glass container, not fully covered, as I like them crispier.