Gingerbread Men

– makes 12


  • 6¬†medjool¬†dates, pitted
  • 1/ 3 cup (80 ml) boiling water
  • 1/ 2 cup (125 g) almond butter
  • 2 tablespoons maple syrup
  • 1/ 2 teaspoon vanilla bean powder
  • 1 cup (160 g) buckwheat flour
  • 1/ 2 cup (80 g) millet flour
  • 1/ 4 cup (30 g) arrowroot
  • 2 teaspoons ground ginger
  • 2 teaspoons cacao powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon gluten-free baking powder
  • 1/ 2 teaspoon bicarbonate of soda
  • 1/ 2 teaspoon ground nutmeg
  • pinch of Himalayan salt
  • dried currants, for decorating


  1. Preheat the oven to 180. Lightly grease and line two large baking trays with baking paper.
  2. Soak the dates in the boiling water in a small bowl for 10 minutes, or until softened.
  3. Place the softened dates and any remaining liquid, almond butter, maple syrup and vanilla in a food processor or high-speed blender. Blend until smooth.
  4. Sift the buckwheat and millet flours, arrowroot, ginger, cacao powder, cinnamon, baking powder, bicarbonate of soda, nutmeg and salt into a medium bowl. Add the date mixture and stir until it begins to form a dough. Turn out onto a clean kitchen bench and shape into a disc. Wrap in plastic and refrigerate for 20 minutes.
  5. Roll the dough out between two sheets of baking paper to approximately 3 mm thick. Using a gingerbread man cookie cutter press out shapes. Arrange on the prepared baking trays. Re-roll any scraps and cut out further men.
  6. Decorate with currants to make eyes and buttons. Bake for 8-10 minutes, or until light golden brown. Leave on the tray to cool slightly. Transfer onto a rack to cool completely.


For more inner beauty recipes, click here.


Notice: Undefined index: comment_subject in /home2/blbl1826/public_html/wp-content/themes/beautychef/comments.php on line 102

Leave Comment

Your email address will not be published. Required fields are marked *


related posts

We think you might also enjoy these!