A festive recipe to try from my new Christmas ebook!
a GF festive cookie recipe to try from my brand new Cosy Christmas ebook
For the past few weekends, I’ve been beavering away working on a selection of cosy Christmas recipes to share with you all in my brand new Christmas ebook.
My collection of allergy friendly recipes include some of my family favourites, my Grannie’s Christmas Cake (a DF, egg free and nut free boiled fruit cake covered in a thick glossy icing that pools around the edges), dark chocolate truffles that make the perfect last minute gift, and my well loved handmade mince pies that I used to make for my customers for the past 4 years, when I ran my micro bakery, Lily’s Loaf.
For me, Christmas is a time to enjoy extra time in the kitchen, making chocolate barks or gingerbread cookies for my family as gifts, boxing them up and feeling delighted when they get to enjoy them on the day. If you give any of these recipes a go, I would absolutely love to hear how you get on!
Wishing you a very Merry Christmas and a Happy New Year.
Love Lily x
Ginger Millet Cookies
For the past few months of this year I have been experimenting with more gluten free baking as it turns out my body is highly sensitive and reactive to gluten, following lab test results. So I wanted to create a lovely ginger cookie that everyone can enjoy this Christmas time. I use a combination of millet and gluten free self raising flour for a perfect texture and flavour combination.
Makes c. 10 cookies
Ingredients
60g millet flakes
60g self raising gluten free flour
1 teaspoon baking powder
70g coconut oil
60g coconut sugar
Half a teaspoon vanilla extract
1 teaspoon ground ginger
1 teaspoon ground cinnamon
3-4 tablespoons coconut milk/ plant based milk of choice A pinch of sea salt
Method
Firstly combine the coconut oil, coconut sugar and vanilla extract before adding all of your dry ingredients.
At this stage it will probably be quite crumbly so slowly add your plant based milk until the cookie dough comes together.
Let the dough chill for 30 minutes in the fridge.
Take one tablespoon full worth of dough and roll into a small ball Space out evenly on a lined baking tray and press with a fork Bake at 180c for 10-12 minutes until golden brown and gorgeous.
