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This blog started as a way for me to share my recipes + culinary adventures, tips for vibrant health + happiness, thoughts on the latest developments in nutritional medicine + the low down on the Sydney wholefoods scene and beyond...

Gingerbread Men!

Becca Crawford

Ingredients

3 cups activated cinnamon buckwheat, ground up in a nut/spice/coffee grinder plus additional buckwheat flour for kitchen bench to prevent dough from sticking

½ cup natural sweetener of choice e.g. 160g maple syrup

100g butter

60g ginger, peeled and grated (I use the nut/spice grinder to grate quickly after peeling)

¼ teaspoon nutmeg

pinch of unrefined salt

1 egg white (reserve yolk for smoothies or omelette or scrambled egg. OR for egg-free version, 1 tablespoon filtered water)

Decorating ingredients: cloves for the eyes, currents for the buttons


Directions

Preheat oven to 180 degrees Celsius. 

Add all ingredients to a food processor (except for the egg white or the water) and process well until the mixture forms a crumbling mixture. Then with the machine running, slowly add the egg white or water to the food processor and continue to process until the dough is pliable (if its too sticky and wet add a little more activated buckwheat flour). 

On a floured bench, press a handful of the dough down to form a disc about 5mm thick. Use a gingerbread man cutter to cut out shapes. Place on trays about 2cm apart. Repeat with excess dough.

Decorate your little men with cloves for the eyes and currents for the buttons. 

Bake for 20 minutes or until golden brown. 

Transfer to a rack to cool.

Store in a airtight container. These biscuits keep for many days (if they last that long in your house!)