These gluten-free gingerbread cookies filled with plum jam are proof that even festive classics can be prepared in a nutritionally lightened version suitable for those who avoid gluten. The combination of rice flour and fragrant spices conjures up the perfect Christmas atmosphere on every table.
For the base, we will need:
- 500 g rice flour
- 140 g erythritol
- 120 ml water
- 100 g butter
- 80 g honey
- 2 tbsp psyllium
- 2 tbsp cocoa
- 1 tbsp gingerbread spice
- 1 tsp ground cloves
- 1 tsp baking soda
- a pinch of salt
To Complete It, We Will Need:
- 80 g dark chocolate
- 60 g plum jam
- 1 tbsp coconut oil
- 50 g freeze-dried fruit (raspberries, cherries)
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Instructions:
Mix rice flour with cocoa, gingerbread spice, ground cloves, baking soda, salt and erythritol, which we grind in a coffee grinder or blender into a finer powder. Add liquid honey, softened butter and psyllium, which we mix with water and let swell for 5 minutes. Manually knead the sticky dough and let it rest in the refrigerator for at least an hour.
Roll out the dough thinly on a floured board and cut out an even number of gingerbread cookies. Put
Place the gingerbread cookies in an oven preheated to 170 °C and bake for 8 minutes. After cooling,
| Energy value | 75 kcal |
| Protein | 1 g |
| Carbohydrates | 11 g |
| Fats | 3 g |
The smell of freshly baked gingerbread cookies reliably creates the most magical Christmas atmosphere. Enjoy them while watching your favourite fairy tale or with hot tea in the circle of your loved ones. The combination of spices, plum jam, and chocolate literally melts in your mouth.
Feel free to share your creations with us on social media by tagging #gymbeamcom.
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