Something festive this way comes.
A little cinnamon there, a pinch of nutmeg there and delicious goodness everywhere. Including, but not limited to, my healthier take on gingerbread, made without refined sugars, refined flours, dairy, gluten or eggs. Not only are these espresso and teff christmas cookies ideal for dunking in a christmas morning cuppa, they come with the added benefits of nutritious, wholefood ingredients. Blackstrap molasses is a source of plant based iron and calcium’ coconut sugar is one of few low GI sweeteners; and teff provides 8 of the 9 essential amino acids, is high in fibre, and high in protein (source). And a longer lasting, highly satiating snack is what you’ll need to get through the big day… and the next fourteen days in the meantime.
So not only do these espresso and teff christmas cookies deliver a bunch of flavour – warm and nutty and a little bit caramel-ly – they contain many essential and important micronutrients. That’s not an excuse to eat the whole batch okay? I mean, it’s christmas but still.
Lots of love, your author with christmas baking on the brain, Rosie.
- 2 teaspoons ground or instant coffee
- 1 tablespoon flaxseed meal
- 45g coconut sugar
- 100g coconut oil
- 160g almond meal
- 70g teff flour
- 25g raw cacao powder
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon nutmeg
- 1/2 teaspoon bicarbonate soda
- 2 tablespoons blackstrap molasses
- Combine coffee (if instant) with 1 tablespoon water and set aside. Combine flaxseed meal with 60ml water and set aside.
- Beat together sugar and oil until combined and paled slightly. Add the remaining ingredients, flax and coffee mixtures. Stir until a soft dough forms.
- Press dough into a ball, wrap in cling film and refrigerate for 30 minutes.
- Meanwhile, preheat oven to 160 C and line two baking trays with baking paper.
- Roll dough out between two sheets of baking paper until 5-6mm thick, then cut shapes using festive cutters or diy templates.
- Transfer cookies to prepared trays, and re-roll and cut scraps until all dough is used. If dough becomes too soft and difficult to handle at any point, simply refrigerate for another 10-15 minutes to firm up.
- Bake cookies for 15-18 minutes until firm. Cool on trays.
- Decorate with a simple icing made from sifted icing sugar or powdered coconut sugar (simply grind sugar in a food processor until fine) mixed with a little water or soy milk until desired consistency is reached. 2-3 teaspoons is normally enough liquid per cup of sugar.
- Store cookies in an airtight container, use as a christmas table centrepiece, or wrap in a pretty box and gift.