We've been doing a lot of holiday baking around here lately. I've been creating and testing healthful variations on our favourite holiday sweets, like vegan shortbread made with barley flour, raw chocolate truffles and macaroons, and gluten-free sweets. One of our newest holiday favourites is the following recipe for raw, gluten-free, vegan gingerbread people, made with pecan flour, ground flax, and fresh ginger, dehydrated rather than baked. For all of you who are looking for a special sweet treat or gift to make for those on your list with gluten allergies, these are easy to make (kids will love helping!), beautiful and delicious - enjoy!
Raw Gingerbread People
1/2 cup ground flax seeds
1 1/2 cup ground nuts (pecans, walnuts) finely ground in coffee mill
3 tsp freshly grated ginger (finely ground) or more to taste
2 Tbsp dark agave nectar
1/4 cup pure maple syrup
1/8 cup water, or more to adjust proper consistency
1) Blend all ingredients together in large bowl. Add more water as needed to create a consistency that sticks well when shaped into gingerbread people or shapes with cookie cutters.
2) Roll out using light dusting of flour (use flour such as rice flour if you want them to be gluten-free).
3) Make sure you roll out dough to same thickness for all your cookies or you will have different levels of "done-ness" from dehydrating. Cut into desired shapes, aprox. 1/2 inch thick.
4) Decorate with raw seeds, nuts, cacao nibs, dried fruit like goji, cherries or cranberries, etc.
5) Dry in dehydrator at aprox. 110F for 8-24 hours, depending on whether you want cookies to be slightly chewy or crunchy.
Makes aprox. 18-20 mid-sized gingerbread people.