donderdag 26 november 2015
English version of the recipe:
(small gingerbread cookies. In the Netherlands we eat them in the beginning of december when we celebrate "Sinterklaas")
- preheat the oven at 170C degrees.
- put the following ingredients in a bowl: 200 gr. bearded wheat, 2 teaspoons cinnamon, 2 teaspoons ground ginger, 1 teaspoon nutmeg, 1 teaspoon cardamon, 1 teaspoon whine-stone baking powder* and 40 gr. coconut sugar*.
- melt 60 gr. coconut oil and add together with 6 tablespoons of rice milk to the bowl. Knead until you get a ball of dough. If the dough still crumbles, add some more milk.
- make little balls of the dough and put them on a bakery try covered with bakery paper. Ready in about 15 minutes.
*available at organic food shop.