I’ve baked so much in the past few days, I can’t get the scent of cinnamon out of my nose. I hope everyone enjoys all of these delicious goodies – I certainly don’t want to eat them all on my own.

Another recipe from the Gluten Free Almond Flour cookbook, and also very good.

Gingerbread men

3 cups blanched almond flour
1 TBSP ground cinnamon
1 ¼ tsp ground ginger
¼ tsp sea salt
½ tsp baking soda
¼ tsp ground cloves
¼ cup grapeseed oil
¼ cup agave nectar
1 TBSP vanilla extract
¼ cup yacon syrup
1 large egg
1 tsp lemon zest

Preheat the oven to 350 degrees. Line 2 large baking sheets with parchment paper.

In a large bowl, combine the almond flour, cinnamon, ginger, salt, baking soda, and cloves. In a medium bowl, whisk together the grapeseed oil, agave nectar, vanilla extract, yacon syrup, egg and lemon zest. Stir the wet ingredients into the almond flour mixture until thoroughly combined. Cover the dough and let chill in the freezer overnight.

Roll out the dough to ½ inch thickness between 2 sheets of parchment paper. If the dough is sticky, dust it with almond flour. Remove the top sheet of parchment paper and cut out the cookies using a gingerbread man cookie cutter (to prevent sticking, dip it in cold water after cutting each cookie). Transfer the cookies onto the prepared baking sheets, leaving 2 inches between each cookie.Bake for 8 to 12 minutes, until lightly browned around the edges. Let the cookies cool on the baking sheets for 30 minutes, then serve warm.

Popularity: 3% [?]

• Chocolate cherry cookies
• Why go gluten free?
• Calamari with red sauce