13 December 2015 in Candy, Christmas, Nutrition

SWEET POTATO GINGERBREAD

Let’s start baking 🙂

Ingredients:

450 g of raw sweet potatoes (you can use a bit more)
1 spoon of honey
100 g of clarified butter (Ghee)
550 g of buckwheat flour
a hint of cinnamon, cardamon, ginger, vanilla, nutmeg
2 spoons of cocoa
50 g of xylitol or coconut sugar (I used the one from Diet-Food)
half a teaspoon of baking soda
1 teaspoon of baking powder

Ingredients (Frosting):

1 bar of dark chocolate (80% of cocoa)
2 spoons of coconut oil
1 spoon of honey (optional)
ylitol, coconut flakes or matcha tea (decoration)

Giving gingerbread along with Christmas wishes to my friends is a little tradition of mine. I modify the recipe each year, but I always make sure that they are gluten free.

This year I’ll make sweet potato gingerbread. It’s a two for one – they’re both sweet and healthy.

They’re also perfect for people suffering from food allergies as they’re gluten free and made without eggs.

When they come out of the oven they’re still a little soft – yummy!

Boil the potatoes and strain the water. Put them along with the flour, salt, spices, cocoa, soda, baking powder, honey and sugar (make sure it’s neither white nor brown sugar) into a food processor.

Knead the dough by hand, form a ball, cover it with parchment paper and put into the fridge for an hour.

Roll it out on a breadbord floured with buckwheat flour. Then cut out shapes with cookie cutters and bake for about 20 minutes in 160°C.

Frosting

Melt all the ingredients in a saucepan, then cover the gingerbread and decorate them.