Vegan. Gluten Free. Nut Free

Makes aprox. 50 Mini Gingerbread Men


348g 2 3/4 Cups GF Flour Mix***
186g 1 1/4 Cups Coconut Palm Sugar
90g 1/3 Cup + 1 Tbsp Coconut Oil, melted
38g 1/4 Cup Raiz The Bar Drinking Chocolate
80g 1/4 Cup Black Strap Molasses
58g 1/4 Cup Coconut Mylk, Filtered Water
11g 2 Tbsps Ground Ginger
16g 1 Tbsp Vanilla Extract
2g 2 tsps Ground Cinnamon
3g 1 tsp Baking Powder
2g 1/2 tsp High Mineral Unrefined Salt

***GF Flour Mix
350g Brown Rice Flour
150g Arrowroot Flour
12g Xanthan Gum
Mix until well combined.


Preheat oven to 190C. 

In a large bowl, mix all dry ingredients together. 

In a medium bowl, mix all wet ingredients. 

Make a well (hole) in the centre of the dry ingredients.  Add wet ingredients to dry pouring into the well and using your hands mix well until a firm dough is formed. Kneed dough for a couple minutes to workable. 

On a parchment lined chopping board using a rolling pin, roll out the dough aprox. 1/4cm thick, or slightly less. This is not a sticky dough, so rolling ahouod be easy. 

Using a gingerbread man coockie cutter, or whatever shape you desire cut the dough. With left over dough repeat previous step ans this step. 

On a parchment lined baking tray transfer gingerbread men and bake at 190C for 8 mins. 

Remove from oven and place onto cooling rack. Crispy on the outside and slightly soft on the inside - our family favourite! 

Storage: Outside fridge in an airtight sealed glass container for up to a week. Or, place in the fridge for up to three weeks, or freeze for a couple months.