gluten free gingerbread men
Merry Christmas, everyone! 
Ingredients:
520 g raw peeled sweet potatoes
2 eggs
1 tbsp cocoa powder
120 g coconut oil/clarified butter*
100 g coconut sugar
1 tsp gluten free baking powder
300 g coconut flour
300 g rice flour
+ a handful of rice flour for dusting
For Icing:
2 tbsp xylitol + 1 tbsp of hot water
Method:
1. Peel and wash the sweet potatoes. Cut them into chunks and cook until soft. Strain the water out and set the potatoes aside to cool down.
2. Melt the butter/coconut oil and wait until it is cool down. Be careful not to leave it for too long, as it can set again. You need your oil/butter soft.
3. When sweet potatoes are cooled down, place all ingredients in the food processor and blend until smooth.
4. Dust working surface with some flour and place the dough in the middle.
5. Roll out your dough until about 3mm-5 mm thick and cut your biscuits.
6. You might repeat dusting the surface and the dough during the process a few times, when you feel that it gets too sticky.
7. Place your gingerbread men on a baking paper and put them in the oven for about 20 minutes at 160°C.
8. When your gingerbread men are cooled down, use a coffee grinder to make a xylitol powder for the icing. Mix it with approximately 1 tbsp of hot water to make a paste and decorate your biscuits.
Enjoy!
*You can mix both or choose your favourite one for this recipe. I used both, but even a regular unsalted butter will do. 🙂
Happi
Connect with me
