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Gingerbread cookies + essential oils

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We have finally been getting into the groove of Christmas around here. I know, it’s not even Thanksgiving yet, but we like to start early. Who doesn’t?!

We’ve been trying to engage Eleanor in the kitchen a little more.  She loves the refrigerator, and she loves to get out all of the pots and pans, but, we’re trying to engage her in the cooking aspect of it all. She’s still a little young, but it’s the thought that counts, right?

The other morning I had a huge craving for gingerbread cookies, and of course, if you know me, you know that they had to be healthy. I remember a while back looking on the internet and coming across a somewhat healthy, and a very easy recipe, via My New Roots.

Here is the recipe I followed…

Healthy Holiday Gingerbread
Makes at least 2 dozen medium-sized cookies

Ingredients:
2 ½ / 350g whole spelt flour
¼ tsp. fine grain sea salt
½ tsp. baking powder
1 Tbsp. ground ginger (or less if you prefer more mild gingerbread)
1 ½ teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon freshly grated nutmeg
5 Tbsp. coconut oil, melted
½ cup / 70g coconut sugar
½ cup / 125ml unsulfured blackstrap molasses
3 Tbsp. unsweetened applesauce
1 tsp. vanilla extract

Directions:
1. Sift the dry ingredients together.
2. In a small saucepan, melt the coconut oil, then whisk in the molasses, applesauce, and vanilla.
3. Pour the wet ingredients over the dry, and fold to combine – you may need to use your hands to mix this, but don’t overwork the dough. Fold just until the ingredients come together evenly. Turn dough out onto a piece of plastic wrap, make a ball, then flatten into a large disc. Wrap and place in the fridge for at least 1 hour.
4. Preheat oven to 350°F / 175°C. Remove dough from the fridge, unwrap and cut in half. Wrap one half and return it to the fridge. Place the other half of the dough between two pieces of baking paper and roll out (if it is very stiff, you may need to let it warm up just slightly). Remove top half of the paper and cut out desired shapes with a cookie cutter or a knife. Slide a knife or thin egg lifter under each shape and place on a lined baking sheet. Ball up the scraps of dough, roll it out between the parchment and start again. Once the dough becomes too warm, return it to the fridge and repeat the entire process with the other half of the chilled dough.
5. Place cookie sheet in the oven and bake for 7-10 minutes (7 minutes produces a softer, chewier cookie, while 10 minutes produces a crispier one). Remove from oven and let cool on pan.

For the frosting, that I drizzled lightly across each cookie, I used a recipe adapted from here.  I really wanted to incorporate essential oil some way. We used orange for this recipe, and it was divine!

Enjoy!

Processed with VSCOcam with m5 preset

Processed with VSCOcam with m5 preset

 

 

 

 

 

 

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