- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Serving: Serves more than 10
Gingerbread Variation
Well, as you can see, these aren’t your usual gingerbread. In fact, they are ninjabread! Such a fun alternative, don’t you think? What isn’t as obvious is that these are also gluten / dairy / egg / nut free, and yet they still taste yum. You can make them ahead of time, as they store quite well. We have found that they also keep quite well in the freezer in snap lock bags. Enjoy!
Recipe Tester Feedback: "This dough was so lovely to work with. It was forgiving when it came to rolling it back up after cutting and held its shape beautifully. Fun to make and super tasty... definitely not your average gluten free biscuits. Crunchy with just the right amount of spice!" - Janine
No: Gluten / Dairy / Egg / Nuts
Preparation Time 30 minutes
Cooking Time 12 minutes
Makes approx. 20 biscuits
Can be frozen
Ingredients
- chia seeds - 1 Tbsp
- water - 3 Tbsp
- white rice - 85g
- brown rice - 85g
- potato starch - 180g
- xanthan gum - 2 tsp
- baking powder - 1/2 tsp (*ensure GF if required)
- bicarb soda - 1 tsp
- brown sugar - 60g
- ginger - 1 Tbsp, ground
- cinnamon - 1/2 tsp, ground
- nutmeg - 1/4 tsp, ground
- coconut oil - 95g
- golden syrup - 60g
Method
- Preheat oven to 160C.
- Add chia seeds (1 Tbsp) to the bowl. Mix Speed 10 / 30 seconds.
- Transfer to small bowl and mix with water (3 Tbsp). Leave to sit.
- Add white rice (85g) and brown rice (85g) to the bowl. Program 1 minute / Speed 9.
- Add potato starch (180g), xanthan gum (2 tsp), baking powder (1/2 tsp), bicarb soda (1 tsp), brown sugar (60g), ground ginger (1 Tbsp), ground cinnamon (1/2 tsp) and ground nutmeg (1/4 tsp) to the bowl. Mix Closed Lid / Turbo / 3 x 1 second blasts.
- Add wet chia mix to dry mix in the bowl. Mix Closed Lid / Turbo / 1 x 3 second blast.
- Add coconut oil (95g) and golden syrup (60g) to the bowl. Knead 1 minute / Closed Lid / Kneading Function.
- Roll dough out between two pieces of baking paper – you may wish to do this in batches rather than all at once. You can roll out for biscuits as thick or thin as you like, likely between 3-7mm.
- Leave room between each ninja on baking tray and watch them closely in the oven. They will be ready at about 12 minutes but be prepared to take them out earlier or later. They should brown ever so slightly.
- Allow to cool slightly on the baking trays, then move to a wire cooling rack to cool before serving.
