In years past, Christmas was an overly indulgent affair for me. In the lead-up, I’d eat and drink more than usual. I’d get addicted to the stimulants and to the hedonistic vide. I have quite an addictive personality and I’d give in to the domino-like descent into mince tarts, martinis and Cadbury Roses. “What the heck… It’s Christmas! I’ll get back on track next year!”
But there is another way. Christmas can be sustaining, nourishing, whole and – yes – joyous. I get asked all the time, how do I navigate Christmas catch-ups with friends? Bring your own sugar-free dessert! Here’s the recipe for my delicious Gingerbread Cookies from my I Quit Sugar Christmas Cookbook.
Note: You will need to track down some festive cookie cutters for this recipe. This is a gluten-free recipe... the almonds provide some extra natural sweetener.
Makes 12 - 30, depending on the size of the cutter
- 2 1/2 cups almond meal
- 1/4 cup coconut flour
- 1 teaspoon ground cinnamon
- 1 tablespoon ground ginger
- 2 pinches ground cloves
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 50g butter, melted
- 1/2 cup rice malt syrup
- 1 tablespoon orange zest
- 1 teaspoon vanilla powder
- 1 egg
Place almond meal, coconut flour, spices, salt and baking powder in a food processor and pulse briefly. Add butter, rice malt syrup, orange zest, vanilla and egg. Pulse until dough forms a ball. Wrap in cling wrap and place in the fridge for at least 2 hours.
Preheat oven to 180°C. Roll dough between 2 sheets of baking paper until 1cm thick. Cut into shapes with a cookie cutter and place on baking paper-lined trays. Insert small holes if you’d like to thread through some ribbon afterwards.
Bake for 10-15 minutes until they have a light golden brown tinge around the edges. Cool and tie with ribbons and/or package up as a lovely sugar-free gift for loved ones.
Note: We advise eating sweet foods like this one as occasional treats only. Also, we encourage you to cut the sweetener down even more if you can. Read more on our stance here.