Guilt Free Gingerbread

“Had I but a penny in the world, thou shouldst have it for gingerbread.”  

William Shakespeare (1564-1616)

Gingerbread. Why is it we only seem to make it during the holidays?  Its wonderful stuff. As you can see from above, even Shakespeare loved it, and he was a genius.

I spent last weekend making a gingerbread house with my 2 little nephews and it got me thinking about how much over-processed food they eat on a daily basis, let alone during the holidays.  I always am trying to come up with healthier snacks for the boys as often as possible when I am with them. They love cookies, as most small children do.  In trying to find some healthier cookie ideas, I found the following recipe in the November 2008 issue of the Yoga Journal.  I gave it a try and it wasn't bad at all. It definitely had a lot less sugar than conventional gingerbread cookies, as well it is suitable for someone with gluten allergies. Don't be intimidated by some of the unusual ingredients, most can be found in the health food section of your grocery store.

Recipe makes about 5 dozen Cookies

2 1/3 cup brown rice flour

1 1/2 cups amaranth flour

1 1/2 cups arrowroot powder

2 Tbsp baking powder

2 Tsp baking soda

1 Tbsp ground cinnamon

1 Tsp ground ginger

1/2 Tsp ground nutmeg

1/2 Tsp ground cloves

1 Tsp Sea salt

1 cup amber agave nectar

1/4 cup dark molasses

1/4 cup unsweetened applesauce

1/3 cup canola oil

2 Tbsp Vanilla Extract

Note: grinding your own spices always gives much better flavors (especially nutmeg), but if you don't grind your own try to at least buy organic spices. They really make a difference. Cold pressed oils are also always preferable, make sure you look for a notation on the label to see if its cold pressed. If it doesn't say anything, its not.

Directions:

1. In a large bowl stir together the rice and amaranth flours, arrowroot and baking powders, baking soda, cinnamon, ginger, nutmeg, cloves and salt.
2. In a separate bowl, combine the agave nectar, molasses, applesauce, oil and vanilla. Pour into the large bowl with the dry ingredients. Mix well.
3. Cover & chill the dough for 2 hours or more.
4. Sprinkle a work surface with arrowroot powder. Divide the chilled dough into 4 equal parts. Roll out the dough to 1/4" thick.
5. Cut out the gingerbread with a cookie cutter and place on a baking sheet lined with parchment paper or a silpat.
6. if you want to decorate eyes, buttons or noses on the cookies, you could press raisins, currants or nuts into the dough before baking.   
7. Bake in a preheated 350 degree oven for 6-7 minutes. The cookies will be slightly soft when 1st removed from the oven.  Allow to cool 5-10 minutes and then move to a rack to finish cooling.

Enjoy!