Makes 10 gingerbread men

280 g (2 ¾ cups) almond meal

1 teaspoon ground cinnamon

¼ teaspoon ground nutmeg

¼ teaspoon ground ginger

½ teaspoon gluten free baking powder

4 (60 g) fresh soft pitted dates

50 ml extra virgin olive oil, macadamia oil or coconut oil

40 g raw honey, maple syrup, molasses or brown rice syrup

1 teaspoon vanilla bean extract

1 egg white


1. Combine almond meal, baking powder, dates and spices in a food processor.

2. Process until combined and mix is crumbly.

3. Add olive oil, honey (+molasses if using), vanilla + egg white.

4. Process again until a soft dough forms.

5. Remove the dough and flatten down slightly between 2 pieces of grease-proof paper (baking paper) – about 3 mm thick.

6. Refrigerate for 1 hour to allow the dough to firm up. If in a hurry, place in the freezer for 20 minutes.

7. Cut out into shapes with a gingerbread cutter and place cookies onto a baking tray lined with baking paper.

8. Bake at 150 C for 30 minutes or until golden.

9. Remove from the oven and cool. Decorate as you like… I iced mine with melted white chocolate.[/vc_column_text][/vc_column][/vc_row]