What's more festive than gingerbread? This recipe is great for hostess gifts, kid parties, cookie exchanges, pair it with out Holiday Eggnog recipe from last year and you've got yourself the a guilt-free dessert you can indulge in without compromising your waistline!My daughter got my phone and deleted my fun picture of my gingerbread men, diving into the bowl of pumpkin fluff. :( So sorry I don't have my own picture! But I guarantee you won't have time to take one because they'll go so fast! I've actually got my own hidden stash. Shhh!Makes around 2 dozenIngredients:
- 2 cups buckwheat flour
- 1 egg
- 1/3 cup sugar in the raw or coconut palm sugar
- 1 tsp baking powder
- 1 ½ tsp baking soda
- 1 tsp sea salt
- 1 ½ tsp nutmeg
- 2 drops Cinnamon oil or ¼ tsp cinnamon
- 2 drops Ginger oil or ¼ tsp ground ginger
- 2 drops Clove oil or ¼ tsp ground clove
- ½ cup coconut oil
- 3 tablespoon water
- 2 tablespoons agave nectar
- 1 tsp apple cider vinegar
- ¼ cup cacao powder
Directions:Preheat oven to 350 degrees F. Whisk all dry ingredients into a bowl. Combine wet ingredients into a separate bowl and mix. Add dry and wet ingredients on low-speed until combined. Dust a clean surface with a handful of flour, put dough on top, and roll out. Take a cookie cutter and cut out shapes. Lay down wax paper on a baking sheet. Place cut outs on the wax paper. Bake 12-15 minutes. Remove from paper and let cool.Make fluff for dipping or you could even use it as icing!Healthy Pumpkin Fluff
- 1 cup organic pumpkin puree
- 1/2 cup plain Greek yogurt
- 1 Tbs honey or agave
- 1/2 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp allspice
Mix all ingredients together in a metal bowl, beat or whisk until it thickens to desired consistency