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Welcome to my blog. I document my journey toward a simpler, richer, more beautiful life by sharing my thoughts on food, beauty, health, fitness, style, travels and more. Do not forget to suscribe and follow me on social media not to miss out. Hope you have a nice stay!  Salwa Petersern

Merry Gingerbread Cookies

Merry Gingerbread Cookies

Hello! I was in Germany several times over the last few weeks and just became very immersed in the whole Christmas spirit. One big tradition of this time of the year is of course Lebkuchen or gingerbread. All Weihnachtsmärkte (Christmas Markets) and Bäckereien (Bakeries) were packed with so many Christmas treats, sounding and smelling so delicious. I, of course could not resist sampling a whole bunch of things, and asking family and friends about their own recipes, and twisting them, to make them vegan and gluten free.

So I am very happy to share my recipe with you. We absolutely loved the cookies and I had to fight in the kitchen to be sure to have enough left for the pictures! In fact, the little gingerbread men pictured were gone within seconds after the the shot.

Ingredients

200 g almond flour

200 g hazelnut flour

50 g sugar cane

2 teaspoon cacao powder

1 teaspoon ground cinnamon

1 teaspoon fresh ground Ginger

1 teaspoon orange zest

1 teaspoon lemon zest

1⁄2 teaspoon ground cloves

1⁄4 teaspoon ground nutmeg

½  teaspoon of allspice

¼ teaspoon chili

1⁄4 teaspoon baking soda

¼  teaspoon vanilla powder

20 g almond butter

50 g apple sauce

60 ml hazelnut milk

2 table spoon maple syrup

Directions

In a bowl, mix all dry ingredients (nuts flours, sugar, baking soda, vanilla and spices). Add the zests, almond butter, almond milk, apple sauce sauce (regular works even though I added to my apple sauce while mixing it in my vitamix, the spiced leftover compote from my mulled apple cider and it is just to die for!)  and using your hands, mix, until the dough is not sticky anymore. If your dough is still sticky and that bothers you could to add some more flour (nuts of course, or any gluten free flour you have in your pantry: buckwheat, whole rice, chesnut or corn). Refrigerate and chill for an hour.

Preheat your oven to 180°C. Unwrap the dough and make small ball, half the size of a golf ball. Place them into a baking tray with a baking sheet on it and flatten them. Bake 10 minutes, rotating once halfway through the baking process. Transfer to racks to cool completely.

If you would like to use some shapes, this mix is a bit not firm enough (because in part of the lack of gluten) to be a good match for a cookie cutter. I suggest that you use instead a silicone mold that is oven safe such as the one from Lakeland that I used, it is sold on Amazon.

For a full festive treat, they are the perfect match with a mug of Christmas tea, homemade mulled apple cider, hot chocolate and/or alcohol free Glöog. Enjoy!

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