Family Food: Baby-friendly gingerbread cookies
My little one loves a certain brand of supermarket gingerbread men. Luckily they are the kind with no nasties, but if you have a bit of time, it is so easy to make healthy baby-friendly gingerbread yourself! And it’s a lot cheaper.
These are wheat and gluten free gingerbread cookies. They are perfect for the festive season with a cup of warm vanilla milk (any kind of milk you like with a little vanilla extract or vanilla pod seeds).
Ingredients
- 100g whole almonds
- 130g Pecans
- 180g of brown rice four of buckwheat flour (I have also used wholemeal spelt here)
- 95ml maple syrup (I have used half this amount and they still taste good!)
- 2 tablespoons of ground ginger
- 1 tablespoon coconut oil
- 1 tablespoon of chia seeds (preferably milled but whole will work too!)
Method
- Preheat oven to 200 C
- Prepare baking sheets either with a little coconut oil or baking parchment
- Place almonds and pecans in a food processor and pulse for a minute or so until they form a ‘flour’
- Add all the other ingredients with 95ml of water (maybe slightly more if you’ve cut the amount of maple syrup) and blend until a ball of sticky dough forms
- Flour a surface and roll dough out until its thin and perfectly smooth
- Cut cookies out with your choice of cookie cutter shapes
- Bake for 15-20 mins until golden and leave to cool
- These will keep for 5 days in an airtight container