Gingerbread
Gingerbread
2.5 Cups Cashew Flour*
1.5 Cups Oat Flour **
½ Cup Maple Syrup
1 Tablespoon Coconut Sugar
1 Teaspoon Vanilla Powder
½ Teaspoon Salt
1 Teaspoon Ground Ginger
½ Teaspoon Ground Cinnamon
¼ Teaspoon Freshly ground Nutmeg
½ Teaspoon White Pepper
¼ Teaspoon Ground Allspice
Method:
*Cashew Flour: Take your dry cashews and blend in a high speed blender in short bursts. This is a very fatty flour, which is fine as long as you don’t over do it and the oils begin to leach out- you will end up with cashew butter! I recommend doing this in half cup batches. Sift thoroughly removing any lumps. Note- you may need to allow an extra ½ cup to achieve your 2.5 cups of sifted flour.
** Oat Flour: Now this can be tricky. I ferment raw oats for a few days, dry them and then mill. You can take an easy option of buying steel cut oats and blending these into a flour. They have been steamed in process so aren’t raw, but will do a fine job for you!
Once you have your flours measured in a bowl, add other ingredients and mix by hand into a dough. Roll out into approx. ½ inch depth and use cookie cutters to make shapes. Place on a teflex sheet and dehydrate overnight, then transfer onto a mesh screen and continue dehydrating until you get a good crunch on biting!
Makes around 30 biscuits.
recipe type: