Our Favourite Ginger Recipe For the Summer Holidays.

Ingredients:

Dry Ingredients:

• 2 1/2 cups whole wheat flour or spelt flour
• 1 tsp baking soda
• 1/4 tsp baking powder
• 1/2 tsp salt
• 2 tsp ground ginger
• 1 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp ground nutmeg

Wet Ingredients:

• 1/4 cup coconut oil or unsalted butter, melted
• 1/3 cup unsweetened applesauce
• 1/4 cup pure maple syrup
• 1/4 cup molasses (unsulfured)
• 1 egg (or flax egg for vegan: 1 tbsp flaxseed meal + 2.5 tbsp water, mixed)
• 1 tsp pure vanilla extract

Instructions:

1. Preheat the Oven: Set your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.

2. Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, and spices (ginger, cinnamon, cloves, nutmeg).

3. Combine Wet Ingredients: In a medium bowl, mix the melted coconut oil (or butter), applesauce, maple syrup, molasses, egg, and vanilla extract until smooth and well combined.

4. Form the Dough: Gradually add the wet ingredients to the dry ingredients, stirring until a dough forms. The dough should be soft but not sticky. If it feels too dry, add a tablespoon of water or milk (dairy or plant-based) as needed.

5. Chill the Dough: Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes. This helps with rolling and cutting shapes.

6. Roll and Cut: On a lightly floured surface, roll out the dough to about 1/4-inch thickness. Use cookie cutters to create gingerbread shapes, and place them on the prepared baking sheet.

7. Bake: Bake in the preheated oven for 8-10 minutes. Keep a close eye on them—remove them when the edges start to brown slightly.

8. Cool and Decorate (Optional): Let the gingerbread cookies cool on a wire rack. For a natural icing option, mix powdered coconut sugar with a small amount of water or lemon juice to create a glaze.

Tips:

• Storage: Store cookies in an airtight container for up to a week or freeze them for longer storage.
• Make It Sweeter: If you prefer sweeter gingerbread, increase the maple syrup slightly or add a couple of tablespoons of date syrup.