Today is Frankenstein Friday. But, more importantly, it is also two months 'til Christmas (I know - ALREADY. It seems like just a few days ago it was still three months away...).
My conundrum last night was figuring out what I could bake that would represent both notable attributes of this day. The obvious answer was gingerbread Frankenstein men.
I wanted to make a "healthy" (Read: natural ingredients that are still flours and sugars but make me feel better about myself) version and something that would be good for the office to have. Not that the "healthy" version isn't delicious, but I think the appreciation of them would be lost on my co-workers.
So the paleo AND sexually correct "Gingerbread People" from Comfy Belly would be made as well as "Molasses-Free Gingerbread" from Food.com (molasses-free only because I had none - I have nothing against molasses).
Apologies that I won't have any process-making-pictures, I've tried to make the instructions as comprehensive as possible. My iPhone has been rebelling since I refuse to update it and the camera wouldn't work for most of the evening. Siri's going down.
I know that both ended up looking like Ginger-people-ghosts, but I had no time to coordinate making them look like Frankensteins between OC Transpo f*cking with my life and a soccer game.
- 1.5 cups almond flour (I had half home made almond meal from making almond milk and topped it up with store-bought alomnd flour from Bulk Barn)
- 1/4 teaspoon allspice
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon cinnamon
- 1/16 sea salt
- 1/2 teaspoon baking soda
- 1/4 cup softened coconut oil
- 1 egg
- half of 1/3 honey (1/6? I just eye-balled it in the measuring cup)
Blend dry ingredients together first, then add in the rest. Mix until dough forms a sticky ball. Wrap the dough ball (I used aluminum foil) and freeze for 30 minutes.
Preheat oven to 350 and then roll out the dough in between two sheets of parchment paper to prevent sticking. Use your cookie cutter or shape the dough yourself.
Very carefully lift and place the cookie people onto a cookie sheet - it was not specified if it should be on a greased sheet, but I used a silicone baking sheet on top of my regular cookie sheet. Bake for 10 minutes or until the edges of the dough are browning.
Give them their final crispening by keeping them in the oven at 170 degrees for 20 minutes.
Once they've cooled, you can decorate!
Makes 10 paleo ginger-franken-men.
|ready to go into the oven|
|out of the oven: super pleased with how they turned out.|
|I iced them with the cream filling and chocolate icing from the doughnut recipe.|
|There was one cookie leftover and no icing so he got eaten with almond butter and honey.|
|And to this guy...|
|I just felt like being cruel.|
Molasses-Free Gingerbread (halved)
- 1/2 cup butter
- 1/3 cup brown sugar
- 1/3 cup white sugar
- 1 egg
- 3/4 cup flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp clove
- 1/4 tsp nutmeg
- 1 tsp ground ginger
Cream together the butter and two sugars, then beat in the egg. In another bowl, whisk together all the dry ingredients. Blend (I used my hand mixer) that into the butter mixture.
Once that's done, lick egg beaters, wrap the dough (again, used aluminum foil), put in the fridge for at least 30 minutes.
Preheat your oven to 375 degrees. To roll out the dough, rather than put flour down, I put another sheet of parchment paper below and one on top of it. Roll it to 1/8 of an inch, cut our your franken-men and transfer to lightly greased cookie sheet - or use a silicone baking sheet.
Bake for 6 - 9 minutes - 7 minutes was perfect for me.
Decorate as you please!
Because I didn't roll out my dough thinly enough, I ended up with very obese ginger-ghosts.
All I had to decorate with was the cream cheese dip that is found in the centre of fruit trays. It tasted very good. And I was thoroughly impressed with this gingerbread, as were my co-workers. Definitely holding on to this recipe for Christmas.
PPS: I managed to link myself 5 times and I find that impressive.