- makes 12
6 medjool dates, pitted
1/ 3 cup (80 ml) boiling water
1/ 2 cup (125 g) almond butter
2 tablespoons maple syrup
1/ 2 teaspoon vanilla bean powder
1 cup (160 g) buckwheat flour
1/ 2 cup (80 g) millet flour
1/ 4 cup (30 g) arrowroot
2 teaspoons ground ginger
2 teaspoons cacao powder
1 teaspoon ground cinnamon
1 teaspoon gluten-free baking powder
1/ 2 teaspoon bicarbonate of soda
1/ 2 teaspoon ground nutmeg
pinch of Himalayan salt
dried currants, for decorating
Preheat the oven to 180. Lightly grease and line two large baking trays with baking paper.
Soak the dates in the boiling water in a small bowl for 10 minutes, or until softened.
Place the softened dates and any remaining liquid, almond butter, maple syrup and vanilla in a food processor or high-speed blender. Blend until smooth.
Sift the buckwheat and millet flours, arrowroot, ginger, cacao powder, cinnamon, baking powder, bicarbonate of soda, nutmeg and salt into a medium bowl. Add the date mixture and stir until it begins to form a dough. Turn out onto a clean kitchen bench and shape into a disc. Wrap in plastic and refrigerate for 20 minutes.
Roll the dough out between two sheets of baking paper to approximately 3 mm thick. Using a gingerbread man cookie cutter press out shapes. Arrange on the prepared baking trays. Re-roll any scraps and cut out further men.
Decorate with currants to make eyes and buttons. Bake for 8-10 minutes, or until light golden brown. Leave on the tray to cool slightly. Transfer onto a rack to cool completely.