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Gingerbread Men GF SCD
200 g almond flour
3 tblsps extra virgin olive oil or coconut oil
80ml or ⅓ cup honey or maple syrup (not SCD)
2 heaped tblsps ground ginger
½ heaped tblsp ground cinnamon
⅛ tsp ground cloves
2 rounded tblsps date paste (100g dates will make more than double the quantity needed)
½ tsp bicarbonate of soda
¼ tsp ground sea salt
If you can, please use scales and stick to my measurements but if you need to convert them or use a Fahrenheit oven setting, please see the tab at the top of the page marked measures. These are approximate though since it depends on the size of your cup.
This recipe works equally well with extra virgin olive oil or with coconut oil. The texture is slightly different. My daughter prefers the evoo recipe, my husband and I prefer the coconut oil recipe, though I always think that coconut oil leaves a slight after taste.
It has been trial and error calculating the spices. I use measuring spoons in the recipe above. If you find it isn't enough for your taste, increase the ginger and cinnamon a little. If you find it a little too spicy decrease the ginger and cinnamon, try level measures. I used two different brands of ginger and one was stronger than the other! On all occasions, I didn't level off the spoon and I was quite generous with the ginger and cinnamon.
You will have to start this recipe a few hours before you want to bake the gingerbread because you need make the date paste. I make too much date paste for one recipe because my chopper won't work with just a few dates. The paste isn't wasted since you can always make some more gingerbread or use it in smoothies or cakes or other cookies. Tip about a dozen or 100 grams of dates into a bowl, add some warm, filtered water and leave for up to 3 hours until soft.
Bake in the oven for 10 to 20 minutes depending on the size and thickness of the gingerbread. The smaller ones I made took 13 minutes, the larger ones took 20 minutes. Lay a sheet of foil over the top after about 8 minutes if you think they are browning on the edges. Watch carefully, the gingerbread is ready when it feels firm on the top and doesn't leave an imprint when you touch it gently. Leave on the tray to cool for at least 20 minutes. If you have not used the baking parchment, loosen gently with a spatula after about 15 minutes.