Everything ginger please! I love everything about it: what it does for our bodies, how it smells, how it tastes. I am lucky in that all of my family share the same love.
So I was excited this year to adapt my usual gluten free gingerbread recipe to use doTERRA‘s Ginger oil. This oil has become a firm favourite with me, especially when married with Lime oil in raw chocolate – heaven! Last month I got Cardamom oil for the first time, and in October I added Cinnamon oil to my ever growing collection, so I was keen to see how Ginger, Cardamom and Cinnamon oil worked in these cookies. I am glad to say – very well indeed. The first time I made them with the children, they went very fast! We lose some of the incredible therapeutic benefits of these oils when we heat them, but plenty of the mixture gets eaten raw before they go in the oven, so its swings and roundabouts hey!? 😉
We make traditional gingerbread men, but some dinosaur shapes end up in there too, no matter what time of the year!
(Dairy free, gluten free and refined sugar free)
- 350g buckwheat flour, plus extra for rolling out
- 1 tsp bicarbonate of soda
- 125g coconut oil (solid)
- 125g-175g coconut palm sugar (depending on how sweet you like things – I go to the lesser end)
- 1 organic egg
- 4 tbsp molasses
- 8-12 drops doTERRA Ginger oil (depending on what heat you like)
- 2 drops doTERRA Cinnamon oil
- 1 drop doTERRA Cardamom oil
- Dark chocolate drops (I use Beyond Dark) – (totally optional)
- Preheat the oven to 160C (fan).
- Mix together the flour and the bicarbonate, and then rub through the coconut oil with your hands until it becomes like breadcrumbs. Then stir in the sugar.
- Slightly warm the molasses in a bain marie to make it more liquidy (don’t over heat) and then beat in the egg.
- Stir the oils through the liquid mixture.
- Pour the wet ingredients into the dry and combine with spoon. If not combining completely, add a tiny drop of water, slowly adding more until the mixture combines. You may need to get your hands in there!
- Wrap in greaseproof paper and refrigerate for half an hour.
- Roll out onto a buckwheat floured surface to 0.5cm thickness, and then cut out shapes with cookie cutter of choice.
- Add on the chocolate drops as decoration.
- Bake for 7-9 minutes, or until golden and slightly firm (they will firm up more when they cool).
- You may need to cook in 2 batches.