Gingerbread Christmas Cookies with a Chai Cashew Icing

There’s a bit of prep involved in making these Gingerbread Christmas Cookies. Still, as they say, the best things come to those who wait. And these are definitely worth the wait. You can have some fun creating an entire Gingerbread family, too.

Thanks Sarah (Insta @sarahmalcs) for this delicious Christmassy creation.

Ingredients

For the gingerbread:

2 heaped cups spelt flour
1/2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1 tsp ground ginger
3/4 cup dates
2/3 cup melted coconut oil or Rebel Kitchen Chai Mylk
4 tbsp maple syrup
1 tsp vanilla extract
1 chia egg *
pinch of salt
* Combine 1 tbsp chia seeds with 2 tbsp water. Allow to soak for 10 minutes.

For the icing:

1/2 cup soaked cashews (soaked for minimum of 4 hours)
pinch of salt
3 tbsp melted cacao butter (can use coconut oil)
1 tbsp maple syrup
3 tbsp Rebel Kitchen Chai Mylk

 

 

Method

For the pancakes:

In a food processor, combine dates, spices and flour and blitz.

Add oil, maple syrup, vanilla and chia seed egg and blend again until well combined.

Remove the dough and flatten it out between two sheets of grease-proof paper. The dough should be about 3mm thick.

Pop in the fridge for an hour to allow all of the ingredients to set. (Freezer for 15 minutes if low on time)

Pre-heat oven to 150C.

Cut the dough into shapes and place on a lined baking tray.

Place in the oven and cook for 18-20 minutes or until golden.

Remove from the oven and cool on a wire rack.

For the icing:

Simply blitz together all of the ingredients in a high speed blender, food processor or nutribullet and leave to chill in the fridge.

(FYI: good idea to make the icing the day before and keep it in the fridge. It needs at least 3 hours to set)

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