Let the holiday baking begin! Here’s a 100% wholegrain treat sweetened with molasses and maple syrup – No refined sugar!
2 1/4 cup spelt flour (can substitute 100% whole wheat flour) 1/4 c.
ground flax meal
1.5 tsp ground ginger
1.5 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp salt
1/2 tsp aluminum-free baking powder
1/4 tsp baking soda
1/3 c. melted coconut oil
1/3 c. molasses
1/4 c. + 1 tbsp maple syrup
Whisk together flour, spices, salt, baking powder & baking soda in a medium bowl. In a large bowl, using an electric mixer, beat together coconut oil, molasses & maple syrup until smooth. Add egg and beat well, then slowly add dry mixture while continuing to mix until combined. Using hands, roll dough into a ball and flatten into a thick disc. (It will be a little sticky, you can dust it with a little flour if you need it to form the ball). Wrap in plastic and refrigerate for at least an hour.
Preheat oven to 350F. On a well-floured surface, divide the dough in two, and it roll out to about 1/8 inch thick. You may want to sprinkle a little flour on your rolling pin and dough surface to keep it from sticking when rolling out. Use cookie cutters to cut into ginger spelt men, ladies, or other seasonal characters, and bake on parchment covered trays for about 10 minutes per batch. Transfer to wire rack and let cool.
Makes 25-32 cookies, depending on size.
Wendy McCallum, LLB, RHN, is passionate about providing busy parents with the tools & support they need to feed their families wholesome food, so everyone can play, learn, and feel better! She is a mother of two terrific nine-year old kids. For information and recipe ideas, visit her website or pick-up her cookbook