- 250g almond meal
- 20g coconut flour
- 1-2 tbsp ginger, ground
- 1 tsp baking powder
- 1 tsp psyllium husks
- pinch Himalayan sea salt 1/4 tsp cloves, ground
- 1 egg
- 60g butter, softened
- 1 tsp vanilla extract
- 40-60g maple syrup, pure
- beetroot powder for dusting (optional)
Method:
- Preheat oven to 150C and line a baking tray with baking paper.
- Place all dry ingredients into TM bowl and mix for 5 secs/speed 5 to combine.
- Add remaining ingredients and beat 20 secs/speed 4.
- Roll dough out between two sheets of baking paper and cut into desired shapes and place on the lined baking tray.
- Bake until just golden brown then remove to cool completely on a wire rack, before decorating and storing in an airtight container.
- Decorate as you wish with piping, or dustings of veggie or raspberry powder.