Ingredients: 140 grams of dates, 40 grams of coconut blossom sugar, 2 teaspoon of tartar baking powder, 2 teaspoon of gingerbread spices, pinch of salt, 75 grams of almond flour, 75 grams of rye flour and 20 ml of almond milk. Also delicious with a pinch of ginger, cardamom and cinnamon!

Step 1

I put all the ingredients except the milk in the food processor. Turn on. Oh, yes, preheat the oven to 160 degrees.

Step 2

When everything is well ground, add the milk. A dough ball is formed. Do you notice that the dough is too wet? Then add some more flour and if it is too dry, use a little more almond milk.

Step 3

Make a firm ball with your hands and wrap it in cling film. Let it rest in the refrigerator for 30 minutes.

Step 4

Remove the dough from the refrigerator and remove the cling film. Now you can make small gingerbread cookies (or gingerbread cookies).

Step 5

Place the gingerbread nuts (or cookies) on the baking tray (this is lined with baking paper). Not too close together!

Step 6

Slide the baking tray into the preheated oven and after about 18-25 minutes your gingerbread nuts are ready.

Step 7

When they can be removed from the oven, let them cool for a while. Take them with you on the road, to work or study in your boho tiffin! Want to bet you can start sharing?