Happy Monday All,
This will be our last newsletter of the year so we wanted to wish you and your family all a very happy Christmas and take this opportunity to thank you. Thank you for using our service, whether this is training with us, FMS consultations, Holistic Lifestyle Coaching, or just taking the time to read our newsletters and facebook posts. Our goal is to empower people to move better, choose healthier food options and live a more energised, vibrant life. Thank you for implementing steps, whether small or big, to become a healthier version of yourself and inspire others around you.
Enjoy this festive period, keep yourself nourished and hydrated, and be merry!
Milly was keen to make some gingerbread angels, trees, and stars, so I found a recipe that worked pretty well and was also delicious. I think we put a little too much coconut oil in so they didn’t crisp up as much as they could have but were still a hit with the taste.
- 1 1/2 cups almond meal/flour
- 1/4 cup tapioca starch
- 2 t ground ginger
- 1/2 t ground cinnamon
- Pinch of sea salt
- 1/4 t baking soda
- 2 T melted coconut oil
- 1/4 cup pure maple syrup
- 1 T blackstrap molasses
- Extra arrowroot or tapioca starch , for rolling & cutting
- For a healthier option of icing, we used coconut butter and dark chocolate (melted and piped)
Preheat the oven to 180 and line a baking sheet with greaseproof paper. In a large mixing bowl combine the almond flour, starch, ginger, cinnamon, salt, and baking soda and stir to combine. Add in the coconut oil, maple syrup and molasses and stir again until a sticky dough is formed.
To make cut-out cookies, place the dough in the freezer for 30 minutes to help it firm up. (Or you could place it in the fridge overnight, if you want to make this a day in advance.) Place the dough in the center of a large piece of parchment paper and sprinkle it with a bit of arrowroot or tapioca starch to help prevent sticking. Using a rolling pin to roll the dough into a flat sheet, about 1/4-inch thick. Pull away the excess dough to reveal each shape, and re-roll the dough to create more shapes.
Bake the cookies at 180 for about 10 minutes for cookies with a soft centre or 14 to 15 minutes for a more crisp cookie. (The edges should brown for a crispier cookie.) Allow them to cool completely on the pan before icing and serving. They will firm up as they cool.
Leftover cookies can be stored uncovered on the counter for up to 3 days, or you can store them in an airtight container in the fridge for up to 2 weeks. (Freeze them for up to 3 months.)
Krystie “Merry Xmas” and Paul “HOHOHO” Miller