by Buffy Ellen
Sweet friend, it is officially November 17th! Can you believe it? Another year. Flown by. And yes, I can now endorse the claim that they do go faster, the more you partake in. Jiminy crickets, a few more sleeps and the mad Xmas rush will be upon us. In fact, I legit just saw the first Christmas sale poster on my way to the café, to write this post to you today.
Which means, it is entirely appropriate to be sharing a Christmas recipe with you right? I have rationalised this based on (a) the fact that you may be one of those people who likes to plan their Xmas menu wayyy in advance, (b) this gives you ample time for sampling, and (c) these actually make snazzy little gifts too, which means you will be wanting to make them before the big day.
So why are these Healthy Mr Gingerbread better than any other gingerbread you’ve tried before? Well, they’re…
You ready for a little gingerbread man or lady bake session? Well, as my good friend Jacinda would say, let’s do this…
As well as using the usual suspects for these cookies (coconut oil, coconut sugar, vanilla, and ginger powder), I’ve also thrown in a few extras to make them extra spesh. Cinnamon and vanilla to round out the flavour bonanza, maple syrupto give them a homely Canadian-log-cabin type feel, grated fresh ginger (because, why do dried when you can do both?), and wait for it… a good dollop of almond butter to make them extra luxurious.
Did zomeone zay zentrofan?
I’ve also used a new flour in these, made by Chantal Organics here in NZ. They call it “Zentrofan Flour”, which is a process of air milling which gives it a soft texture, super fine grain, and extra light weight, making it perfect for softer fluffier baking and bread-making. Also, (a big also), Zentrofan milling is done whilst keeping dem grains nice and cool, which means their nutritional properties remain more intact, heat-sensitive vitamins aren’t lost, AND the flour is less likely to go rancid once it’s milled.
How is this done? The grains are spiralled inside a stone cavity, centrifugal force pushes the kernels out to the sides of the cavity, while the movement of air keeps the flour cool. If you’ve ever used a Thermomix, or Vitamix with the dry flour jug you will have seen this process in miniature. It’s very different to how a blender works, where the contents or liquids are pushed down in the jug to turn them into a puree/liquid.
Chantal Organics do three different zentrofan flours – a whole wheat flour, a seven grain flour (made from organic wholegrain wheat, rye, barley, oats, millet, rice and corn), and this four grain version (made from simply wheat, rye, barley and oats) I’ve used here. I chose the latter, to give these gingerbreads a more authentic –just-like-grandma-would-make feel and taste. The benefit of this being two-fold:
I also discovered after making these cookies, that the wheat in this particular flour from Chantal is GROWN IN CANTERBURY NZ! Whaaat? We grow our own wheat? Well that it very cool. The oats are from Oz too, so you can sit down to your cuppa and gingerbread Mr knowing you’re supporting local as well as your body.
Now, you’ll see I’ve also added a ½ teaspoon of guar gum to this mix. You can make these without (we did this for round one), but, you will have a much crumblier cookie on your hands, and prepare yourself for a few beheadings and limb amputations (Mila was happy to consume these). The guar gum will help you hold your Misters together, leading to much happier transit time in lunchboxes/gift boxes and the like. If you have it, I recommend it (and if not, you can order it from our online store here).
Finally – those sprinkles! Now I couldn’t very well make us healthy whole food cookies and then sprinkle them with icing sugar could I. So enter… coconut flour. Yes that flour that you bought, and you’ve thus far only deployed in my Orange and Almond Cake here. That flour that sits unloved in the bottom of your cupboard, begging for a whole-food chance to be used, but also knowing that it is way too liquid-hungry to just be willy nilly subb’d in for any old other flour. Coco flour – you have found your calling. Plop a couple of tablespoons in a sieve, and sprinkled over your cookies, scones, apple turnovers, or any other baking where you’re wanting an ‘icing sugar’ style appearance. Without the sugar, and instead with a whole lot of protein, healthy fats, and FIBRE! If coco flour doesn’t keep you regular then… well, prunes will.
Enough from me, though I have had fun here and I hope you have too. I hope you love this recipe. I hope you enjoyed the read. And as always, thanks for letting me into your inbox, your screen, your life – it is an absolute pleasure.
Ah before I forget, you KNOW I love seeing your stuff, so tag me if you make these! Over on Insta with @begoodorganics and #begoodorganics (in your main feed or stories). Or on my FB page under my latest post here. It’s the bees knees seeing you recreate the recipes I share, I guess it rounds out full circle my one-way communicado efforts here, hearing back from you in that way. So please do, and thank you for being the Clyde to my Bonny.
Til next week sweet friend, take care. And as always, stay happy and well.
PS If you like this recipe, I’d love you to pin it on Pinterest, share it on Facebook, post your recreation on Instagram (tag me @begoodorganics and #begoodorganics), or share it with your family and friends. Also, if you're not already subscribed to my weekly recipe emails, be sure to do that here, and don't miss my next recipe video by signing up to my YouTube here.
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Dry Mix:1 1/2 cups wholegrain flour3 tbsp coconut sugar5 tsp ginger powder 1 tsp grated fresh ginger2 tsp cinnamon1 tsp baking soda1/2 tsp guar gum1/4 tsp saltWet Mix:1/2 cup + 1 tablespoon coconut oil, softened 1/2 cup almond butter2 Tbsp maple syrup 1 tsp vanilla extractTo dust: Coconut flourc = 250ml cup, tbsp = 15ml tablespoon, tsp = 5ml teaspoon
PS - the lovely serve ware I've used is by Citta Design.
PS - some of the links above are affiliate links which means we do earn a small amount if you choose to use them. Please know I would only recommend things I genuinely use and love. If you choose to use these links, thanks so much for your support and helping keep Be Good Organics running!
Buffy is the founder of Be Good Organics, and loves creating delicious yet simple plant-based whole foods recipes.
Buffy also oversees our Be Good Organics online store, full of plant based goodies that she personally uses and loves. Sign up for our newsletter below to be the first to receive her weekly recipes.
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I'm Buffy, a food obsessed nutrition nerd, former financial research analyst and investment banker, and now - full time blogger, nutritionist and soon to be naturopath. I live in Auckland, New Zealand with my partner Tony, our two cats Zeus and Luna, and our cute-as-pie little girl Mila. Can't wait to share some healthy recipes with you! READ MORE HERE...
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