Now that Christmas and the season of feasting on delicious goods is upon us, I’ve been thinking of different ways to remake our Swedish classics into healthier alternatives. And what better way to start off than with a personal favorite of mine – Gingerbread dough, a gluten and dairy free version!
I started thinking about this recipe a couple of days ago so this is a fresh and new idea only tried once, but I have to say that I’m really happy about the result at first go! This dough is perfect to eat raw as it is or to roll into little truffles and cover in dark chocolate! However I’m still working on a good way to make them into cookies, as the coconut fat heated up makes it really runny and the flour used doesn’t bind liquids as well as regular flour. But I hope this will be more than enough for the moment, because I have to tell you that this tastes almost exactly like the real deal, but so much healthier!
Here’s what you need for one batch
200g refined coconut fat (neutral taste without the coconut flavor)
1 1/2 dl agave syrup
3 dl coconut sugar
1 1/2 soy cream
1-2 tsp gingerbread spice
10 dl almond flour
1. Heat up the coconut fat with the agave syrup and coconut sugar on low heat and stir around until melted together.
2. Pour over in a big bowl and add cream and spices to the mixture and blend well.
3. Add flour little by little while stirring, it will turn out really runny but this normal and will set eventually.
4. Keep in refrigerator over night.
Now you have a firm dough to do whatever you please with!