Making a gingerbread biscuits has always been a tradition in my house. My Mum has never has time or patience to make them with us, but when I was big enough to make it myself, I started baking it independently.  When I prepare the dough, I  always put Christmas music on, to feel even more the spirit of Christmas. Now my daughter helps with mixing this Low FODMAP gingerbread biscuits’ ingredients and of course, with rolling out the dough and cutting the shapes out. I always have to stop her from ‘trying’ the raw, uncooked dough, because she keeps taking some, when I’m not looking and eating it.

 

Preparing a ginger bread biscuits with children is a lot of fun. But now, when I know that I have a gluten sensitivity and I am living a modified Low FODMAP diet, I had to find a gluten free option. A big help was “Healthy Baking” book by Teresa Cutter, that can be found on Amazon:

 

This book has many healthier options that either are already gluten free and often lactose free or they can be adjusted to it. This recipe, that I tweaked a little bit, was from this book.

 

You do not have to use only gingerbread man biscuit cutters, you can find a lot of different shaped cutters on the market. Those are the ones that I have been using since 2013 and tehy are still good:

You can also find a cheaper versions or a different variety of shapes. Star, Christmas tree, reindeer and bell are my personal favourite.

 

 

This recipe has been approved by a Low FODMAP dietitian, Evelyn Toner.  Find interesting articles about Nutrition, IBS and FODMAP on her blog.

 

Ingredients for 30 Low FODMAP gingerbread biscuits:

220 g butter

80 g brown sugar

1/2 tbsp. vanilla extract

a pinch of salt

220 g buckwheat flour

20 g cocoa powder

1 tsp. baking powder, 1 tsp. ground cinnamon, 1 tsp. ground ginger

 

When the Low FODMAP gingerbread biscuits were baking, I prepared some Christmas decorations.

 

Instructions for 30 Low FODMAP gingerbread biscuits:

Place the butter, brown sugar, vanilla and a pinch of salt in a large bowl.

Beat the ingredients above, using a mixer, for about 5 minutes, until the mixture becomes more creamy.

In a separate bowl, mix the buckwheat flour, cocoa powder, baking powder, cinnamon and a ground ginger.

Add the dry ingredients into the butter mix and mix until combined. The dough will look crumbly, but don’t worry, it will come together.

Place the dough into a baking paper and flatten slightly. Wrap it in the baking paper and place in the fridge to cool for at least 1 h.

Preheat the oven to 180 degrees C. 

Remove the dough from the fridge and roll it out between two sheets of baking paper.

Using your favourite shaped cutters, cut the biscuits out and place them in a lined baking trays. It took me 2 trays and 4 more biscuits to bake all of them.

Bake the gluten free gingerbread biscuits for 20- 25 minutes, depending on your oven.

Take the gingerbread biscuits out of the oven and make sure they are completely cool before removing from the tray.

You can have them plain, or decorate them with melted chocolate or coloured icing. It will change the nutritional value stated below, as it is a nutrition for plain biscuits. 

When decorating, you should be very careful, because the biscuits turn out quiet crumbly. They taste great, though!

 

For Polish version of this recipe, go here: http://przepisylowfodmap.eu/pierniki-bezglutenowe-low-fodmap

Pierniki bezglutenowe Low FODMAP

Nutritional Facts for 1 average Low FODMAP gingerbread biscuit:

 

91 kcal

8.5 g Carbs

1.0 g Protein

6.2 g Fat

 

Above are gingerbread biscuits decorated with a coloured icing. My daughter and myself had a lot of fun!

 

For more low FODMAP Dessert recipes, please go here : Desserts and cakes recipes