soft, spiced gingerbread rounds... ready in just 30 mins!
ingredients
- 1½ cups (180g) plain flour (wholemeal or spelt also works)
- ½ tsp baking soda
- ½ tsp ground ginger
- ½ tsp cinnamon
- Pinch of salt
- 3 tbsp smooth almond butter (or cashew / peanut butter) or 3 tbsp unsweetened applesauce
- 3 tbsp Sweet Freedom GINGERBREAD SYRUP
- 2 tbsp Sweet Freedom VANILLA SYRUP
- 2–3 tbsp plant milk (almond or soy – add gradually until dough comes together)
- 2 tbsp coconut sugar (optional)
make
- Preheat oven to 170°C (fan) / 190°C (conventional) and line a baking tray.
- Mix dry ingredients: flour, baking soda, ginger, cinnamon and salt.
- In another bowl, whisk together almond butter (or applesauce), syrups, and 2 tbsp plant milk.
- Stir the wet mix into the dry until a dough forms. If too dry, add an extra splash of plant milk.
- Roll dough into 12 balls, flatten slightly, and place on the tray. (Optional: roll in coconut sugar before baking.)
- Bake for 8–10 minutes, until lightly golden but still soft inside.
- Cool for a few minutes on the tray, then transfer to a rack.
- Enjoy!
