Who doesn’t love gingerbread in the winter? Tips for this recipe:
Make it into gingerbread men and decorate as you choose.
Use other shapes (I happen to like stars), no decoration needed, and dunk in milk.
Don’t actually bother baking it at all. Throw chunks of the raw batter into vanilla ice cream for some homemade gingerbread ice cream. When I tested this out on my guinea pigs, everyone was picking at the raw batter, it’s that good!
3/4 cup sugar (recommended: coconut sugar)
1/3 cup extra virgin olive oil
*Mix these 2 ingredients first to get rid of clumps
1/4 cup milk of choice (recommended: unsweetened coconut or almond)
1/4 cup maple syrup
*Add these 2 ingredients to the sugar and oil
2 cups flour of choice (recommended: whole wheat pastry)
1/2 tsp cinnamon
1/2 tsp nutmeg
1 1/2 tsp ginger
Pinch of salt
*Add dry ingredients gradually. Mix with hands to form dough. Roll out on floured board with floured rolling pin and cut into shapes of choice. Bake at 350 for 6-8 minutes. Because these are thin, dense cookies, keep an eye on them so as not to burn.