Spooky Gluten-Free Gingerbread

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By Rachel Grunwell

 

Halloween is a fun time for my family. The kids love to dress up all scary or witchy and go trick-or-treating around our neighbourhood on October 31. We’re in the Auckland suburb of Mt Eden where families are used to little ghostly and ghastly costume-wearing kids turning up at the door!

Instead of lollies, these gluten-free gingerbread men are a yummy treat to give the kids – or to give other little trick-or-treaters. Or just to make up anytime for fun!

My youngest witchy – son Finn, aged 5 (pictured) – gives these the thumbs up. He loves helping in the kitchen – and of course, taste-testing the bats, pumpkins and legless gingerbread men.

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Your kids will love making these too and so give them a whirl! Or if you have a cool and creepy recipe then share it with me too!!

 

Spooky Gluten-Free Gingerbread

Ingredients:

3 tablespoons Chelsea Golden Syrup

½ cup Chelsea Organic Coconut Sugar

1 teaspoon each of mixed spice and cinnamon

1.5 teaspoons ground ginger

1 tablespoon water

50g butter

1/2 teaspoon baking soda

1 ½ cups rice flour

½ cup potato flour

1 teaspoon baking powder

(add 2 teaspoons xanthum gum if you have it in the cupboard as this helps with binding the ingredients, but it’s not absolutely necessary)

 

Instructions

Place Chelsea Golden Syrup in a pan, along with Chelsea Organic Coconut Sugar, mixed spice, cinnamon, ground ginger and water.

Heat until the sugar dissolves and then switch off the heat place the butter in the pan to melt.

Let the mixture cool a little and then add the baking soda.

In another bowl, put the sifted gluten-free flour and baking powder. Then add the heated ingredients from the pan and mix until a workable dough. Add more rice flour if you need it (i.e. if the dough is too sticky). Then sprinkle a generous amount of rice flour on your bench and use a roller to roll out the dough. Press Halloween-style cookie-cutter shapes in this. Use a spatula to lift the shapes up from the bench and onto the trays (so they stay in one piece).

Bake these on a greased tray, 180-degrees for about 10 mins.

 

Note: Use a spatula to lift the shapes from the tray onto a cooling rack and then pop them into a container.

 

Icing:

150g dark chocolate

110g of coconut cream

 

Melt the chocolate in a double boiler (keep stirring throughout). Add the cream and mix. Leave this to cool to room temperature. Then pop it into an icing bag and pipe onto the biscuits. I used edible glitter too for an extra cool effect.

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Find more delicious recipes for these school holidays at chelsea.co.nz

 

This post was made possible thanks to Chelsea.

 

#NZBlogger #chelseasugar

 

Rachel is a recipe creator and wellbeing columnist for two magazines. She’s a yoga teacher, marathoner and director of the InspiredHealthNZ website, which inspires Kiwis to live a life they love. Follow Rachel on Facebook and Instagram.

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