Can you believe it's that time of the year again?
Don't know about you guys, but I love this time of the year. There's a merry feeling in the air and usually a lot of great baking smells coming from the kitchen;) Well Luana's kitchen anyway.
Christmas and gingerbread go together like peas and carrots. Then you add a touch of caramel to the party and you've got a 'next level' Christmas cookie.
What a great treat to take your next Christmas street party. Great for the whole family and vegan too!
Let's get into the spirit and re-create these delicious gems.
What you'll need:
- 4 tbsp of coconut butter (Luana uses @niulife)
- 1 tbsp coconut oil (as above)
- 3/4 cup coconut sugar (again @niulife)
- 2 tbsp mollases or coconut syrup
- 2 tbsp ground cinnamon
- 2 cups almond meal
- 1/4 cup coconut flour
- 1/4 cup coconut milk
- 1 tbsp tapioca starch
- pinch of salt
- 1 tsp vanilla essence
- 1 tbsp grated ginger
- 1 tsp baking powder
Let's get Baking:
- In a pan over medium heat combine coconut butter and coconut oil. When melted add the coconut sugar, cinnamon and ginger and mix well. Set aside.
- In a bowl mix the almond meal, coconut flour, tapioca starch, vanilla essence, salt and mix.
- Combine the melted coconut butter and sugar mixture. Add the remaining ingredients and mix again until a sticky dough forms. Place in a bowl and and pop into the fridge for 10 minutes to make it easier to roll.
- Roll the dough into heaped tbsp sized balls.
- Place onto a baking pan lined with baking paper and press to slightly flatten the ball out.
- Bake in a pre-heated oven at 180 degrees celcius, or until the edges are lightly golden brown and crispy. Roughly 15 minutes.
- Let cool completely before serving. (that's the hard bit;)
#MakeYourImpact this Christmas by teasing the taste buds. I'm convinced you'll have them hooked and coming back for more. Better make a double batch...