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Gingerbread Cookie - Zero gluten and Zero lactose
In a partnership with
@delirec🇧🇷Brazil
•View in original language
(Português)
40 min(s)
14 servings
Vanessa Müller
@nutrindo.vidas- Ingredients
- Recipe
- Oat flour110 g
- Rice Flour60 g
- Sweet Sprinkle65 g
- Xanthan Gum1/4 teaspoon
- Brown Sugar40 g
- Salt1/2 coffee spoon
- Chemical Yeast1 teaspoon
- Honey1/4 cup
- Extra virgin coconut oil3 tablespoon
- Warm water3 tablespoon
- Vanilla Essence1 teaspoon
- Cinnamon Powder to taste
- Nutmeg to taste
- Grated Ginger to taste
- In a bowl add all the dry ingredients and mix well.
- After mixing add the honey, coconut oil, water, vanilla and ginger.
- With a spatula, keep mixing, at first the dough crumbles, then start kneading with your hand, until it is very firm;
- Put a plastic over it and let it rest in the fridge for like 30 minutes;
- Place the dough between a plastic and open it with a roll, make the shape of your preference and take it to the preheated oven at 200 degrees for approximately 20 minutes.
- OBS.: you can substitute coconut oil for butter. To decorate I used food ink pens.
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