Gluten, Egg and Dairy Free Gingerbread

Ingredients

Gluten-free self- rising flour	100g
Almond flour	80g
Honey	4 tbsp
Coconut oil	70g
Bicarbonate of soda	1 tsp
Ground ginger	1tsp
Cinnamon	1tsp

Method

Mix the flour, bicarbonate of soda, ginger and cinnamon in a bowl.  

Add the coconut oil and blend until the mix looks like breadcrumbs.

Stir in the honey.

Preheat the oven to 180C.

Roll the dough out to a 0.5cm thickness on a lightly floured surface.

Using cutters cut out the shapes

Place them on the greased baking tray, leaving a gap between them.

Bake for 12 minutes, until lightly golden-brown.

Gluten-, Dairy- and Egg-Free Chocolate Cookies

They are suitable for vegan diet.

Ingredients

cooked and grated big potatoes icing sugar cocoa powder raspberry jam unsweetened desiccated coconut

2 3 tbsp 5 tbsp 1 tbsp  small pack

Method

In a medium size ball mix the potatoes, sugar and the jam together with your hand.

Pour the coconut into a plate

Make balls using your moist hand (the ball should be a little bit smaller than a pin-pong ball) and roll them in the coconut (the coconut will stick on the ball)

You can serve them on little cup cake paper cups.

Keep them in refrigerator.