These biscuits fill the kitchen with delicious festive spices in the lead up to Christmas, although lovely anytime of the year. They can be cut into any shape you have. We used ours to make Gingerbread people and some Christmas Trees and Stars too.
120 soft (not melted) raw coconut oil
70 gm coconut sugar
50gm raw honey
1/2 tsp baking soda
1/2 tsp baking powder
2 tsp ground ginger (use more if desired, I often use freeze-dried ginger powder, for a strong ginger flavour, but ordinary is fine too)
1 tsp ground chia seeds
110 gm buckwheat flour
20 gm coconut flour
140gm spelt flour
Heat oven to 160C
Cream the coconut oil, coconut sugar and honey together then add in 1 egg. Beat for a few seconds and then mix in the remaining ingredients.
Roll out on a baking sheet until 3-5mm thick. Using cutters, cut into desired shapes and place on a baking paper.
Bake at 160C for 10-12 minutes until lightly browned.
Recipe Idea - Decorate with raw chocolate and freeze dried fruit, or currants and goji berries.