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Melt together soya spread, sugar and golden syrup, stirring the whole time.
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Allow to cool slightly.
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Meanwhile mix together all the other items in a bowl.
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Slowly stir in the melted mix, mix until you get a nice stiff ball that you can easily handle.
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Let the dough cool a bit, but not until cold.
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Roll out and use a small gingerbread man cutter (should get about 19 if you keep rerolling using all the dough up).
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Bake in oven on gas mark 6/200c for 10 mins.
Gluten Free Mini Gingerbread Men
Back to all recipes.Naturally gluten free, buckwheat makes fab gingerbread, with it's slight bitterness, it pairs well with the ginger and golden syrup making a delicious tasting and crunchy biscuit. We've also made this dairy free and vegan and mini so you can get away with eating a few extra! You could even add some icing for a face and buttons.
This recipe is...
- Preparation Time: 20 Mins
- Cooking Time: 10 Mins
- This recipe makes 19 gingerbread men
Method
Nutritional Information (Per biscuit)
Cals
Calories
65
Carbs
11g
Fibre
0g
Fat
2g
Sugar
3g
Protein
1g
Alison Peters has been Coeliac since June 2014 and launched Coeliac Sanctuary in August of that year, and since then has aimed to provide a one stop shop for Coeliacs, from blogs, to recipes, eating out guide and online shop.
Your Comments
Hi Jenny not able to by Buckwheat flour in France can I put 180g of GF plain flour instead. Thanks
Jackie Bateson16th July 2015
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