Guest Recipe by Jessica Cox of Jessica Cox
Jessica is a passionate foodie and qualified, practicing Nutritionist with a Bachelor Health Science (Nutrition), with over eight years of clinical experience. Jess is the founder and business owner of the successful Jessica Cox Nutritionist Clinic based in Brisbane, Australia. The Jessica Cox Nutritionist Clinic (JCNC) treats all facets of health conditions, though specialises with ongoing digestive issues and food intolerances.
Jess is also the creator of the Jessica Cox website and blog, which is an expression of everything she loves rolled into one, including her passion for creating recipes that catering for food intolerances. Jess is available for consultations at her clinic based in Brisbane, along with Skype and Phone consultations for national and international clients.
Ginger Bread Men
These grain free gingerbread men cookies are gluten free. They are also rich in seed based omega based fats and protein. The high content of seed meal makes them a filling and nutritious snack free from the usual refined flours in these traditional Christmas cookies. The sunflower seed meal means these gingerbread men cookies are nut free. If you are nut tolerant then feel free to use almond meal. Other nut meals such as macadamia nut meal would also be delicious. The combination of spices in these gingerbread men cookies are very warming and nourishing for the digestive system. They also contain natural anti microbial agents that are beneficial for removing detrimental bacteria from the gut.
Gluten free. Refined sugar free. Grain Free.
Serves: 12 – 14 cookies
Preparation Time: 10 minutes plus 30 minutes refrigeration time
Cooking Time: 8 – 10 minutes
1 1/2 Cups sunflower seed meal (grind in blender from wholeseeds, or use almond meal)
1/2 Teaspoon baking powder
1/2 Teaspoon cream of tartar
2 1/2 Teaspoons ground ginger
1 Teaspoon cinnamon
1/2 Teaspoon ground cloves
1/2 Teaspoon ground nutmeg
Pinch of salt
2 Tablespoons coconut oil (or organic butter)
1/4 Cup 100% maple syrup
1 Tablespoon molasses
1/2 Cup sorghum flour, sifted
1/8 Cup coconut sugar or rapadura sugar for dusting (optional)
In a mixing bowl combine all of your dry ingredients expect for the sorghum flour and mix well. Add the remains ingredients (minus the sugar for dusting later) and mix well to a wet dough. Sift in the sorghum flour and mix in to the wet dough till well combined. This will take away a lot of the stickiness of the dough. Bring to a rough ball and cover the bowl with cling wrap or a snug plate and place in the fridge for half an hour to chill.
Preheat your oven to 180c fan forced. Remove the dough from the fridge. On a clean working surface place a nice big piece of baking paper and dust with some flour. Place the dough o. The paper and sprinkle a little more flour over the dough and a rolling pin to stop it from sticking. Roll the dough out to about 3-4mm thickness. Using your cookie cutters cut out your gingerbread men (I used ninja bread men cutters because they are awesome). Carefully remove the gingerbread men from the paper and place on a baking tray that has been covered with a piece of baking paper to stop the cookies sticking.
Once you have cut out all the men you can from the first batch of dough, bring the remaining dough to a ball and roll out again. Repeat cutting of gingerbread men. Do this until all your dough has been used up. Once your gingerbread men are all on the tray sprinkle with coconut sugar or radula sugar for a little crunch if desired. Place in the oven for 8-10 minutes, or until slightly browned.
Allow the gingerbread men cookies to cool for 10 minutes on the tray before removing to a wire wrack to cool completely. The gingerbread men will harden up as they cool. If you would like to keep them soft, cover them with a tea towel as they cool as this helps retain some moisture.