With less than a month until Christmas, we thought it time to be festive and share a healthy gingerbread recipe. They are the perfect mix of sweet and spice.
1 ½ cups (175 g) organic rolled oats
½ cup of desiccated or flaked coconut
½ cup (60 g) chopped almonds
1 tsp ground ginger
½ tsp ground cinnamon
¼ tsp grated nutmeg
4 scoops Maternally Happy collagen (we used unflavoured)
2 ½ tbs olive oil
2 tbs honey (we used manuka honey)
1 tsp vanilla extract
1-2 tbs filtered water (this helps to combine mixture)
~ Preheat your oven to 150°C
~ Combine oats, almonds, coconut, ginger, cinnamon, nutmeg, collagen into a food processor.
~ Add the oil, honey and vanilla.
~ Turn on the food processor and mix well for about 10 – 15 seconds or until combined. Don't overdo this step!
~ Now add the water and process again. The addition of water will help the cookie mixture stick together.
~ Place mixture onto tray lined with baking paper.
~ Flatter down and form into approximately 20 small cookies (you can use a cookie cutter)
~ Bake for 20 -30 minutes in a low oven at 150°C or until golden brown.
~ Cool completely before eating and enjoy
~ Store in an airtight container for 5-7 days
~ You can use rolled quinoa flakes in place of the rolled oats in this recipe to make them gluten free