Recipe: Gluten-Free Vegan Quinoa Gingerbread Men
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Dec 16 2015

Recipe: Gluten-Free Vegan Quinoa Gingerbread Men

’Tis the season for holiday cookies! Have you started holiday baking yet? I haven’t. It is hard to believe Christmas is just nine days away! What is your favorite holiday cookie? Do you make more than one variety? Our favorites are Spritz Cookies, Gingersnaps and Thumbprint Cookies. Ancient Harvest Quinoa Flour is a great substitute for regular flour. Check out this recipe for an old classic.

Gluten-Free Vegan Quinoa Gingerbread Men

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Ingredients

  • 2 cups Ancient Harvest quinoa flour, plus additional for rolling
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/2 cup packed brown sugar
  • ½ cup molasses
  • ½ cup firm coconut oil
  • 1 tablespoon ground flax meal mixed with 2 ½ tablespoons warm water
  • 1/4 cup almond butter
  • Optional: powdered sugar, icing, or decorations of choice

Instructions
1. In a bowl, whisk together flour, baking powder, baking soda, salt, and spices.2. In a separate bowl, mix brown sugar, molasses, and coconut oil and beat on a low with a mixer to thoroughly blend. Beat in (flax) egg and almond butter.3. Gradually add flour to the wet ingredients and stir to combine. Press into a ball, cover and chill dough for at least one hour or overnight.4. Preheat oven to 350 degrees.5. Line a baking sheet with parchment paper. Carefully roll out dough on a floured surface to approximately ¼ inch thickness, generously sprinkling the top of the dough with flour before rolling.6. Carefully cut dough into desired shapes. Use a spatula to lift shapes and place on baking sheet one inch apart.7. Next, use a lightly floured spatula to carefully transfer the cookies to a baking sheet, working quickly. Leave 2 inches for spreading.8. Bake for 8-10 minutes or until they appear only slightly browned on the edges. Let cool and decorate.

Servings : 15

Ready in : 30 Minutes

Article Written by:

Kimberly Bouldin is a gluten-free wife, runner & blogger with two children in Columbus, Ohio. After her celiac diagnosis in 2006, she has made it her mission to embrace an entirely new approach to nutrition in a gluten-free world, exploring options that run the gamut from "made from scratch" homemade bread to sampling and reviewing the gluten-free prepared foods that are continuously being introduced to the market. While navigating the waters of becoming gluten-free, Kim shares her experiences and passes along valuable product reviews in addition to helping other moms of celiac kids develop healthy menus that are kid-friendly and palatable. Kimberly is a valuable resource for those who are newly diagnosed, as well as for the more seasoned gluten-free veterans. Follow Kim on Twitter!

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