Healthy(ish) Christmas Gingerbread

Gingerbread might be my favourite Christmas treat but it’s so full of sugar and butter I always feel guilty about how much I can eat. This is a healthier alternative but mine aren’t quite as healthy as the recipe because I’ve chosen to use brown sugar instead of stevia in the gingerbread and regular icing sugar for the icing.

The flour, cornflour, baking powder and spices (ginger, cinnamon and nutmeg in mine today) are mixed together in one bowl. In the other bowl melted and cooled butter, egg and vanilla whisked together and then molasses and a little brown sugar mixed in.

 

Then the wet ingredients mixed into the dry, it needed hands to bring it together into a sticky dough. The dough is placed between two sheets of cling film and then goes in the fridge to firm up and become easier to handle.

 

The dough can then be rolled out still between the cling film which is a really handy trick for helping it not to stick to anything and making it really easy to place on the lined baking tray. 10 minutes in the oven and 5 minutes left on the tray before moving to the cooling rack seemed about perfect.

The icing was just icing sugar and water mixed to the right consistency. The plan was for a mix of red and green sprinkles but the kitchen assistant had a green sprinkle related disaster so it was mostly just red sprinkles.

 

Even without the icing the gingerbread was pretty good and didn’t really taste too ‘healthy’ it is less healthy with the icing but still significantly lower fat and sugar than the really decadent gingerbread recipe coming up later this month!

IcedGingerbread

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Halloween Special Pumpkin Cookies

I’ve been thinking about and feeling frustrated over the way people are valued only by the money they make not their true intrinsic value again this week. But also aware that I’m incredibly privileged to have the time and energy for philosophical thinking.

Parenting struggles have included how to get your child to calm down and go to bed when they are completely full of sugar from the strangest celebration invented yet, Halloween. Which seems to have developed from celebration of spooky scary things to community spirit and neighbourliness with a sugar focus. As much as I suspect the amount of money confectionary producers are making may have something to do with the growth in popularity I still really enjoyed meeting so many neighbours.

We had fun making our pumpkin lanterns but as always I needed to do something with the pumpkin insides so they weren’t wasted. Turns out there’s so much you can do. Curry for dinner, roasted seeds to snack on, syrup for making my own pumpkin spice latte. Last but definitely not least these really yummy cookies.

Oat, flour and spices in one bowl and melted butter, pumpkin puree and maple syrup mixed in another. Then combine the two bowls with each other and add the chocolate chips. Spoon onto a lined baking tray and bake in a medium oven 10-15 minutes.

They’re still a little soft when they come out the oven but a pretty good consistency once cooled and really delicious. A tiny bit cakey so the search for the perfect healthy cookie continues but if I have more pumpkin to use up again I’d happily make more of these too.

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