Gluten Free Gingerbread Biscuits | Christmas Eats

December 9, 2015


And so the gingerbread theme continues with today’s Christmas Eats post. So far, we’ve had Raw Chocolate Orange Tarts, Raw Chocolate Truffles, Chocolate Chip Cookies and Gingerbread Granola! Have you caught up on all the healthy treats you could be indulging in?! Today, we’re going for seriously simple Gingerbread Biscuits that are gluten-free and refined-sugar free. They take minutes to make and taste like little bites of Christmas.

For those who are gluten-free, these gingerbread biscuits are perfect as they use buckwheat flour instead of a wheat flour. Despite the incredibly misleading title, buckwheat flour is not a wheat grain! They are not dairy-free as I’ve used a good-quality organic butter but you could try it with coconut oil if you’re desperate for a cookie. Sugar has been substituted with honey but maple syrup would do the same job. You can add decorations and make these with kids for some festive fun in the kitchen.

Ginger has amazing anti-inflammatry effects so it’s great if you have muscle pain. It’s also been known to improve feelings of nausea and is used to aid digestion too so it’s a great little spice to include in your diet – whether it’s fresh or ground.


Here’s what you’ll need for approx 8 biscuits:

60g honey

170g buckwheat flour

110g organic butter

1 tsp ground ginger

1/2 tsp cinnamon

1/4 tsp nutmeg

pinch salt

All you have to do is mix all the above ingredients together to form a dough. On a floured surface, roll out flat with a rolling pin and then cut out your biscuits with any cookie cutter of your choice! Bake at 160 for 12-15 minutes. Leave to cool.

What do you think of these adorable gingerbread cookies? Will you be making them? Do you have a recipe for gluten-free gingerbread that you’d like to share? I’d love to try it!

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