I like to indulge in food, but with my current IBS predicament, indulging is something that I shouldn’t be doing…
However, if I develop recipes that fulfil the requirements of the low FODMAP diet for IBS and have reduced sugar in them then I figure that a little bit of indulgence for Christmas should be allowed!! Having said that, if you are on the low FODMAP diet you should eat in moderation and I would recommend only a small piece of this recipe still! You might also want to swap the molasses for maple syrup, and the flax seeds for milled chia seeds, both of which have been tested as ‘safe’ ingredients by Monash University.
Enter the low sugar healthier gingerbread recipe. Used to make numerous gingerbread men, women, children, trees, angels and a house! (By the way, if you are interested, I used sugar syrup to ‘glue’ the house together and it stuck within seconds…very easy! You can get that recipe here, but reduce the quantities by about 1/4 unless you have a gingerbread house the size of a real one!)
This is the first house we have ever made and it was easier than I thought it would be!
The recipe works amazingly with my multipurpose flour blend (which is actually good for you, unlike those currently on the market) and Doves, and is a dream to roll out, cut, move and bake. Even better news is that the dough is delicious too, and because it has no eggs, it is perfectly safe to gobble up while you create your masterpieces (but again, not too much if you have IBS)!
And if you don’t have allergies or intolerances why not make it anyway, since the sugar content is considerably lower than any other recipe I have seen and you can even be out of eggs (or saving them for another bake!)? If you want to, you could use butter in the place of coconut oil (or margarine at a push, but I don’t tend to use that unless I can help it) and wheat flour in the place of gluten-free flour.
There you have it, the perfect healthier gingerbread recipe! Having said that, just because it is healthier doesn’t mean you can go and eat it all in one go (mmm…note to self!).
- 170 g plain gluten-free flour I use my wholegrain plain blend
- 50 g gluten-free oat flour or more gluten-free plain flour
- 2 tsp ground ginger
- 1 tsp ground mixed spice pumpkin pie spice
- 1/2 tsp bicarbonate of soda
- 25 g brown sugar or coconut sugar if you prefer, but not for those on low FODMAP diet
- 50 g coconut oil
- 50 g banana
- 1 tbsp molasses or maple syrup if low FODMAP
- 1 tbsp ground flax seeds mixed with 3 tbsp water chia seeds if low FODMAP
- Zest half lemon optional
- Mix the ground flax seeds (I do mine in my coffee grinder) with the water and set aside
- Place the dry ingredients into a food processor and blend well
- Add the coconut oil and process until you have a texture like fine breadcrumbs
- Add the molasses, banana, lemon zest, if using, and flax mixture
- Blend again until you have a sticky dough
- Remove from the bowl and wrap in cling film
- Place in the fridge for around 20 minutes before rolling out on a well floured clean surface
- Cut out whatever shapes you like and place on a lightly greased or lined baking tray
- Bake your shapes for 10 - 12 minutes in a pre-heated oven at 180 degrees (160 fan)
Make sure you don’t loose the recipe by pinning it to Pinterest now!