So, the festive season is upon us and as we all know it will be an orgy in gluten, lactose and sugar. So how do I survive Christmas? The honest answer is through a compromise. I accept that for a month I will keep having headaches, a bad stomach, joint pain and sleeping problem. However, at the same time I try to minimize disruption by ensuring there are suitable alternatives for me so I don't have to reach for the stuff that make me ill. Last year I made gluten free, lactose free and sugar free gingerbread men. They taste fantastic but I wouldn't recommend them if you have teeth that break easily... So hard. Which probably makes this the ideal recipe for a gingerbread house.
75g of dairy free margarine
100 ml agave syrup
100 ml maple syrup
700 ml glutenfree white flour mix
1 tsp baking powder
1 1/2 tsp ground cinnamon
1 1/2 tsp ground ginger
1 1/2 tsp ground cloves
Mix margarine and syrups. Mix the dry ingredients, then knead it all together. Allow to rest in the fridge over night. Take out a couple of hours before baking, roll flat and using cookie cutters make shaped ginger snaps. Bake in 225 degrees for about 5 - 7 minutes.
A tip is to roll the dough out on baking paper, remove the dough between the shapes and simply transfer the paper to an oven tray. It is extremely difficult moving the cut snaps before they have been baked.
