Last week I made a raw ginger cookie which turned out to be soft and chewy and continuing the Christmas theme I thought I'd combine my love of ginger and dark chocolate together into a gingerbread man! I did bake this cookie, so you get that crunchy texture, and the base for it is buckwheat flour so it's gluten free and good for you. Combined with soft melting dark chocolate and a spicy ginger kick what's not to love!
Ginger is great for digestion, increasing saliva and digestive fluids and have been used for centuries to treat nausea and upset stomach ailments, as well as reducing symptoms associated with motions sickness. It contains potent anti- inflammatory properties, helping with arthritis, relieving swelling and muscle pain.
Buckwheat is a great gluten free alternative, being a fruit seed rather than grain. Being high in manganese, magnesium and fiber. With a GI Index of 54, it lowers blood sugars more slowly than wheat or grain products, aiding in the management of diabetes and helps reduce high blood pressure and high cholesterol. It's very versatile ingredient, from buckwheat pancakes, or cookies, to soba noodles, it's a wonderful alternative to both wheat and grains.
Buckwheat is a great gluten free alternative, being a fruit seed rather than grain. Being high in manganese, magnesium and fiber. With a GI Index of 54, it lowers blood sugars more slowly than wheat or grain products, aiding in the management of diabetes and helps reduce high blood pressure and high cholesterol. It's very versatile ingredient, from buckwheat pancakes, or cookies, to soba noodles, it's a wonderful alternative to both wheat and grains.
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Gingerbread Chocolate Chip Cookies Dry 1 1/2 cups buckwheat flour 1/3 cups crystallized chopped ginger 1/2 cup chopped dark chocolate 1/2 tsp cinnamon 1/2 tsp allspice 1/4 baking soda 1/8 tsp celtic sea salt Wet 1 TBS flaxmeal 4 TBS applesauce 3 TBS ginger juice 3 TBS warm water 1 TBS raw sugar (coconut sugar) 1 TBS maple syrup 1 TBS molasses 1 tsp vanilla essence |
1. Preheat the oven to 160˚C
2. Mix all dry ingredients in a large bowl
3. Mix all wet ingredients together until sugar melted and flaxmeal has been mixed in well
4. Add the wet to the dry, mix and knead until it becomes a dough consistency
5. Form into either cookies shapes ( I made gingerbread men rough 2cm high)
6. Put into the oven for 10-12 mins
7. Leave out to cool for another 10 mins, unless you want a hot and melting chocolate cookie, then go for it!
* this recipe has a ginger kick to it, if you want a more subtle flavour, use 1-2 TBS of ginger juice instead and substitute either water or apple sauce to make up the quantity
2. Mix all dry ingredients in a large bowl
3. Mix all wet ingredients together until sugar melted and flaxmeal has been mixed in well
4. Add the wet to the dry, mix and knead until it becomes a dough consistency
5. Form into either cookies shapes ( I made gingerbread men rough 2cm high)
6. Put into the oven for 10-12 mins
7. Leave out to cool for another 10 mins, unless you want a hot and melting chocolate cookie, then go for it!
* this recipe has a ginger kick to it, if you want a more subtle flavour, use 1-2 TBS of ginger juice instead and substitute either water or apple sauce to make up the quantity
