Gingerbread Cookie - Zero gluten and Zero lactose

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Gingerbread Cookie - Zero gluten and Zero lactose

Name: Gingerbread Cookie - Zero gluten and Zero lactose
Prep time: 40 min
Total time: 40 min
Yield: 14 Porções
Ingredients: 110 g Oat flour; 60 g Rice Flour; 65 g Sweet Sprinkle; 1/4 teaspoon Xanthan Gum; 40 g Brown Sugar; 1/2 coffee spoon Salt; 1 teaspoon Chemical Yeast; 1/4 cup Honey; 3 tablespoon Extra virgin coconut oil; 3 tablespoon Warm water; 1 teaspoon Vanilla Essence; to taste Cinnamon Powder; to taste Nutmeg; to taste Grated Ginger

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@delirec

🇧🇷Brazil

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View in original language

(Português)

40 min(s)

14 servings

Vanessa Müller

@nutrindo.vidas

Ingredients
Recipe

Oat flour110 g
Rice Flour60 g
Sweet Sprinkle65 g
Xanthan Gum1/4 teaspoon
Brown Sugar40 g
Salt1/2 coffee spoon
Chemical Yeast1 teaspoon
Honey1/4 cup
Extra virgin coconut oil3 tablespoon
Warm water3 tablespoon
Vanilla Essence1 teaspoon
Cinnamon Powder to taste
Nutmeg to taste
Grated Ginger to taste

In a bowl add all the dry ingredients and mix well.
After mixing add the honey, coconut oil, water, vanilla and ginger.
With a spatula, keep mixing, at first the dough crumbles, then start kneading with your hand, until it is very firm;
Put a plastic over it and let it rest in the fridge for like 30 minutes;
Place the dough between a plastic and open it with a roll, make the shape of your preference and take it to the preheated oven at 200 degrees for approximately 20 minutes.
OBS.: you can substitute coconut oil for butter. To decorate I used food ink pens.

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Gingerbread Cookie - Zero gluten and Zero lactose

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