Healthier Gingerbread Biscuits

Gluten free, no added refined sugar and a little protein boost from Barebells Vanilla Milkshake

---

---

Ingredients

Wet

1/4 cup almond or peanut butter

1 tbsp honey

1 tbsp molasses

1 tbsp coconut oil

2 tbsp Barebells Vanilla Milkshake

1 small egg

Dry

3/4 cup almond flour

1/4 cup oat flour

1/2 tsp Ground Cinnamon

1 tsp Ground Ginger

1/4 tsp salt

1/2 tsp Baking Powder

Method

1. Place all the wet ingredients into a blender and blend until combined. You may need to scrape down the sides a little.

2. In a medium bowl, combined all the dry ingredients and whisk together.

3. Add the dry ingredients to the blender with the wet ingredients and blend to combine until you have a slightly wet sticky dough.

4. Tip the dough out onto a clean sheet of clingfilm, push it together into a rectangular block, wrap in the clingfilm and then place in the fridge for at least an hour or two until the dough has firmed up.

5. Take the dough out of the fridge, cut a sheet of parchment paper, unwrap your dough and place it in the middle of the parchment paper. Place the clingfilm on top and begin rolling out the dough until it is 1/4 inch thick.

6. Place this on a baking tray and return to the fridge or freezer for it to firm up again.

7. Preheat the oven 180 degrees C

8. When the dough has firmed up again (15-20 mins), remove it from the fridge/freezer and cut you gingerbread people or biscuits into whatever shape you desire.

9. Place each biscuit onto a lined baking sheet. Re-roll any scraps of dough to 1/4 inch thick and repeat step 5, 6 and 8 until you have used up all your dough.

10. Bake for approximately 10 mins, rotating the pan half way through. The edges of the biscuits should start to brown.

11. Remove from the oven and cool. Store in an airtight container.

12. Enjoy!