It will take you 40 minutes to finish the gingerbread from start to finish, but I leave the decoration and embellishment up to you. If you get carried away by the Christmas spirit, you definitely won't finish it in 5 minutes. But if you don't have much time, you can crumble it into erythritol, put it in a nice box, and you can indulge in it for days. It will stay guaranteed soft and moist. Just like when you took it freshly hot out of the oven.
CHRISTMAS LIMITED EDITION FLOUR MIX, ONLY AVAILABLE DURING THE HOLIDAY SEASON!
As usual, we did not include cornstarch, grains, sugar, soy, dairy, or yeast in this mix, but unusually we also omitted tapioca starch.
A mixture of slow-absorbing flours supplemented with fibers and already containing the 'Christmas-scented' seasoning.
This flour is made for you if you are a fan of traditional Christmas delicacies, if you have been worried that you won't be able to make good gingerbread cookies in a paleo way, or if your previous attempts have failed. This flour is made for you if you want to ensure both in taste and texture, because this gingerbread is such that you cannot bake it hard. It will always be soft and crumbly and will remain so even after days.
Raw pasta is very easy to work with, it's not even as sticky as traditional gingerbread dough.
Prepare this fluffy and fragrant gingerbread as a perfect treat to impress your guests (tried and tested by many), as it has no unusual or aftertaste. You will also enjoy making it, as the warming, harmonious aroma of Christmas spices fills the house, instantly creating a festive atmosphere.
Here’s how to do it: completely dissolve 50 g erythritol (or xylitol) in 50 ml cold water and 10 ml lemon juice, then mix with 1 medium egg. Add to the flour mixture, add 3 tablespoons honey and 80 g soft coconut oil. Mix the dough well with a spoon, then let it rest in the refrigerator for 20 minutes. Knead the slightly stiff dough thoroughly between your hands (it will soften), floured both on top and bottom, roll it out to 5-7 mm on a silicone mat with a rolling pin. Cut out with desired shapes, place on a baking sheet, and bake in a preheated oven at 160°C (320°F) for 12-14 minutes, but do not let it brown. After cooling, decorate in any desired way with a mixture of beaten egg whites and erythritol over steam, or coat with powdered erythritol.
Instantly soft and stays fresh for a long time when stored in a box.
Can be prepared days in advance. But be careful, as you may need to bake again for the holidays.
You can offer it to your child as part of the holiday treat.
Two large trays are enough for a large quantity.
Ingredients: cassava flour, malanga flour, coconut flour, sesame flour, bamboo fiber flour, psyllium husk flour, gluten-free baking powder, spices (cinnamon, nutmeg, coriander, cloves, allspice, fennel, ginger, anise, star anise, pepper, cardamom)
Average nutritional value per 100g of product:
Energy kj: 1234.2
Energy kcal: 294.3
Fat: 4.2g
of which saturated fats: 3g
Carbohydrates: 55.9g
of which sugars: 2.8g
Protein: 11.9g;
Salt: 0g
Dietary fiber: 16.5g
Produced in a facility that uses sesame seeds and nuts. Keep in a cool, dry place.
Contains only naturally occurring sugars and fibers.