Christmas Chocolate Figs
9th April 2015
New You Cheezy Kale Almond Crackers
9th April 2015
Ingredients
- 2 1/2 cup almond flour
- 1 cup flaxseed ground
- 1/2 tsp baking soda
- 2 tbsp ginger ground
- 1 tsp fresh ginger grated
- 1 1/2 tsp Cinnamon
- 1/2 tsp nutmeg ground
- 1/2 tsp cloves ground
- 1/2 tsp vanilla powder
- 1/4 cup organic virgin coconut oil melted
- 1/4 cup maple syrup
- 1 egg lightly beaten
- 50 g 85% dark chocolate melted
Servings:
Instructions
- Combine almond flour, flax seed, baking soda, ground ginger, fresh ginger, cinnamon, nutmeg, cloves and vanilla powder in a large mixing bowl and stir until well combined.
- Add coconut oil, honey and egg to the bowl with the dry ingredients and mix until well combined.
- Roll mixture into a ball and wrap in cling film. Put in freezer for 30 minutes and then transfer to fridge for another 30 minutes.
- Remove the dough from the cling film and place between two large pieces of baking paper. With a rolling pin roll the dough out to around 3mm thick.
- With a gingerbread cookie cutter, cut into shapes. The dough is delicate so it is best to remove the remaining dough from the outside of the cut out cookie and take a sharp knife or metal spatula under the cookie and carefully place on a tray lined with baking paper.
- Bake for 10 minutes or until golden. They should still be slightly soft when they come out of the oven.
- Allow the cookies to completely cool.
- Melt the chocolate and add to a piping bag with a thin nozzle. Pipe on the chocolate to decorate the cookies with your favourite design.
- Enjoy!
