Holiday season is the time when we eat lots of unhealthy foods, catch colds and complain about gaining weight. But it is all about choices we make, isn’t it?.
We can make our dishes with healthier substitutes for cooking and baking recipes to help us avoid weight gain, colds and seasonal depression.
That is why I would like to share with you this tasty and healthy cookie recipe to enjoy with your, children, family and friends.
A Really Healthy Whole Wheat Gingerbread Cookie Recipe
- 4 -5 cups whole wheat pastry flour or whole grain flour
- 2 Tbsp. unsweetened cocoa or carob powder
- 1 tsp baking powder
- 1 C. margarine, non-hydrogenated or unsalted butter
- ½ C, brown rice syrup or wheat malt
- ½ C. barley malt
- 4-5 tsp. powdered ginger
- 1 tsp. ground cloves
- ¼ tsp. sea salt
- 1 tsp. nutmeg ground
- 1 tsp. vanilla
- Vanilla rice milk
- orange zest of one orange
Mix margarine with rice syrup, barley malt, and vanilla until smooth and creamy. Slowly add flour, baking powder, cocoa powder or carob, spices, ginger, salt and zest. Mix well until a dough has formed. If the mixture seems dry, slowly add the rice milk to achieve the moisture you need. Divide the dough in half and refrigerate at least for 2-3 hours. Roll out every piece of dough and cut into shapes using various cookie cutters. Place cookies about an inch apart on the cookie sheet and bake for 5-7 minutes until golden brown at 375 degrees.
For decorations use raisins, pumpkin or sesame seeds, minced walnuts or pecans, toasted coconut.
Bon Appetit and Happy Holidays!
Click to listen to Gluten Free Cooking and Baking Tips from Leslie Cerier, “The Organic Gourmet”.
Breathe, smile and be happy,
Irina Wardas, HHC
Women’s Holistic Health, Nutrition Coach and Counselor