Our delicious gingerbread cookies are now available in a packet mix. I am so proud to bring this product to you all.

Paleo, Vegan, Dairy, Grain & Gluten Free (preservative and additive free).

FREE shipping over $15

Note: I have kept the collagen out of the mix so it caters for everyone and on the packaging I have recommended how much to add if you wish to add it. I also made the product cheaper for not including it.

REAL FOOD INGREDIENTS (makes 12+ cookies depending on how big you like your cookies)

Almond meal, tapioca starch, ground ginger, ground cinnamon, vanilla bean powder, baking powder (cream of tartar, sodium bicarbonate & tapioca starch) & sea salt.

CONTAINS TREE NUTS (almonds)

Store in a cool dry place

WHAT YOU NEED

50g butter, ghee or coconut oil

¼ cup maple syrup

1 tbsp molasses

Note: you don’t have to add in the molasses but it really does give the gingerbread that punch of flavour!

COOKING INSTRUCTIONS

Pour your packet mix into a bowl and mix through the wet ingredients until well combined. Scoop the batter into cling wrap and pop in the freezer for approx 30 mins to set. Preheat your oven to 170°C and line a baking tray with baking paper.

Remove the dough from the freezer and prepare the cookies. Either roll the dough out between two sheets of baking paper otherwise use some tapioca flour on your bench and roll out the dough to approx 1cm thick. You may need to sprinkle a little tapioca on top to prevent sticking. Use your cookie cutters to cut and place on the baking tray. Bake for 12 mins for a soft gingerbread and around 15 mins for a crunchy gingerbread.

NIP found on back of packaging.