Friday, December 20, 2013

Sugarfree speltflour gingerbread recipe, good for cookies, cakes andhouses!

Amsterdam canal house
It didn't last long...

This is the best gingerbread recipe I have ever tried, sugar free or not. It doesn't rise very much but just enough to make a soft cookie. It is tough enough to build a house with but not so hard that it breaks easy. It has a really yummy taste, though that is my opinion of course (And my family's). It makes a pretty golden cookie and can be used for anything really. I have made a gingerbread house with it, cookies and cake crusts. It is made with spelt flour which contributes to the lightness of the gingerbread and coconut blossom sugar and maple syrup to give it a rich taste.

(I always feel really weird typing sugar free and then saying it contains sugar... I have sworn
off refined sugar and artificial sugar which is what I mean when I say sugarfree. No one expects something like gingerbread to be completely sugarfree right?? We should think of a new term for this...)


Enough to make a big house or lots and lots of cookies :)

400 grams spelt flour and extra to roll on
1/2 teaspoon baking soda
1/4 teaspoon baking powder
2 teaspoons powdered ginger
2 teaspoons cinnamon
3/4 teaspoon powdered cloves
1/2 teaspoon black pepper
3/4 teaspoon salt

115 grams real butter (no subs or it will not work)
50 grams coconut blossom sugar
1 egg
275 grams Grade C maple syrup (205 ml)

Have all your ingredients at room temperature before you start, especially the butter.

Add all the dry ingredients to a bowl, mix and set aside.

Mix the butter and sugar in a large bowl until they are light and creamy, about 8 minutes electric.
Add the egg together with a tablespoon flour mix. Beat until smooth though if it stays a bit curdeled that is ok. Pour in the maple syrup and beat on high for about 3 minutes.

Keep mixen on low speed while adding the flour a bit at a time.
The dough will stay moist and sticky.

Dust a board with flour, quite thickly. Scoop half the dough onto it and rol it around with a floured hand. Make sure the dough ball is covered with flour all around and then lay it in a clean bowl. 
Do the same with the other half and lay it on top of the first.
Cover the bowl with beeswrap, a tea towel or if you have neither plastic and let rest in the fridge for an hour.

Take the dough out of the fridge and put the first ball on a floured piece of baking paper. Dust with flour again, also dust your rolling pin. 
Roll it out to 3 mm (about 1/8 inch) and cut cookies or walls out of it.

Put the cut outs on a clean sheat of baking paper that is on the baking tray. You can put the quite close together as they will hardly spread.
Put the baking tray in the fridge for 15 minutes.

Preheat the oven to 175 degrees C or 350 F.

Put the baking tray in the middle of the oven and bake for 15 minutes or until golden brown but no dark edges.

Take the tray out of the oven but leave the gingerbread to cool on the tray.

Repeat with the other half of the dough or freeze it to use later. It can also be kept in the fridge for up to two days.

The baked gingerbread will keep for quite a while without getting soggy or drying out. It really is a great recipe :D

Make it pretty!

Gingerbread as mini cake crust
All litt up :)

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