Piparkoogid
- 1 cup mandlijahu
- 3/4 cup flax meal
- 1/2 cup organic coconut flour
- 4 pitted medjool dates
- 1/3 cup dried ‘naked’ ginger (naked refers to it being un-crystallized and not coated in sugar)
- 1/2 tsp baking powder
- 2 tsp cinnamon
- 2 tsp ground ginger
- 2 tsp jahvatatud muskaatpähkel
- 1 tsp vanilla powder
- Pinch salt
- 2 tbsp organic coconut oil
- 2 tbsp rice malt syrup
- 1 egg
- Preheat the oven to 160 degrees Celsius.
- Combine all of the dry ingredients together in a large bowl (or food processor)
- In a separate bowl or blender - blend the medjool dates and dried ginger together to form a paste
- Add the date and ginger paste and all other wet ingredients to the dry ingredients in the food processor or large bowl. Mix until well combined. (Note: doing this in a food processor is far easier than by hand, but if you don’t have one it can still be done by hand - might just take a little longer).
- Place the mixture on to a sheet of greaseproof paper. Lay another sheet over the top and, using a rolling pin or similar, flatten out the mixture until it is approximately 1cm thick.
- Leaving the mixture in the grease proof paper, place in the fridge lying flat, to set for around 30 minutes to 1 hour.
- Remove from the fridge and cut gingerbread into desired shapes - placing on a greaseproof paper lined tray.
- Bake in the oven on a low shelf for 25 minutes or until golden brown. Set aside to cool on a wire rack.
