If my kitchen frolicking has taught me anything, other than the limits to my belt-expansion, it is that how food tastes qualifies as only one segment of its true appeal. When is just as crucial to our taste buds because of the memories it can set in motion. And who plays a decisive role in a food’s celebration.
Nothing demonstrates this better than Thanksgiving and Christmas.
Gingerbread Men are suffused with happy memories for me. I start pimping them from early November, just so I can bathe in childhood memories and mad amounts of oxytocin.
Happy holidays everyone! May endless mistletoe and sherry be upon you.
A note for wily mums; you can replace some of the ground almonds with milled flaxseed or hemp powder, to inject some omega-3 artillery into your little ones.
4 tablespoons extra virgin coconut oil
3 tablespoons maple syrup (or raw honey for snotty noses)
100g (4oz) ground almonds
1-2 teaspoons ground ginger
Pinch of unrefined salt
Gently melt your coconut oil in a small pan over a shy flame. Remove from heat and stir through the remaining ingredients. Scrape the mixture out over a sheet of baking parchment. Press it into a rough dough ball, then place another sheet of parchment over it and flatten with a pastry rolling pin. You’re looking for a couple of mm in depth.
Transfer to the freezer for 10 minutes, until barely set. Alternatively, you can freeze for up to 3 month and let thaw for 5 minutes before cutting into gingerbread men. Choose a cookie cutter, and off you go! No need to bake. We store ready-to-eat gingerbread men in a freezer bag, waiting for unexpected playdates and midnight munchies.
Taking the hell out of healthy.
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