Delicious Gluten Free Gingerbread Biscuits!

Autumn has officially arrived, and with it come some lovely autumnal recipes. We have just discovered  The Nourished Coeliac  which is an amazing new blog by the brilliant Emma Carter.  Emma started her blog just a few weeks ago as she wanted to share her healing story and some amazing recipes with everyone. The blog is really beautiful and informative, and it has lots of lovely tiger nut recipes! The recipes are  ideal for anyone who is following a restricted diet – but they are great for absolutely everyone as they are so easy, healthy and delicious.   Emma has kindly let me reproduce this one here for you , but watch this space as I know I will be featuring lots more of Emma’s recipes very soon 🙂

Enjoy these warming, spiced biscuits with a nice cuppa, these slightly softer chewy gingerbread leaves are a great way to welcome Autumn in.

This makes quite a considerable amount of dough. I was able to make 17 leaves from my dough.


2 cups tiger nut powder plus two reserved tablespoons
Half a cup of arrowroot powder plus extra for dusting.
1 teaspoon of bicarbonate of soda
2 tablespoons of ground ginger
2 teaspoons of ground cinnamon
1/2 teaspoon of ground mace
A pinch of ground cloves
A pinch of salt
A teaspoon of vanilla powder
Half a cup of maple syrup
Half a cup of melted coconut oil
1 tablespoon of gelatin
2 tablespoons warm water


Baking paper
Gingerbread/cookie cutters
rolling pin
large oven tray
2 mixing bowls


Preheat your oven to 180 degrees for fan assisted.

In a mixing bowl sift together your tiger nut flour and arrowroot. Add your ground spices, bicarbonate of soda, vanilla and salt. Mix throughly so the spices are incorporated evenly throughout the flour.

In a separate bowl add your maple syrup and melted coconut oil. Add two tablespoons of warm water and sprinkle your gelatin across the surface of the liquid. Whisk immediately to avoid the gelatin clumping together.

Slowly stir your liquids into your dry mix a little at a time until fully combined. You should have a firm dough  that does not stick to your hands. If your dough is too sticky, add some of the reserved tiger nut flour to firm the dough up. Unlike regular gingerbread dough, you do not need to leave this to rest, you want to work fairly quickly.

Sprinkle arrowroot powder over your work surface to prevent your dough from sticking. Using a rolling pin, roll your dough out evenly to the thickness of a pound coin. Using your chosen cookie cutters, cut your gingerbread shapes from the dough and transfer to a large oven tray lined with baking paper. Leave an inch between biscuits to allow for them to expand a little during cooking.

Bake these towards the top of the oven for 10-12 minutes. They should be golden brown and firm to touch without being too hard. Leave these to cool then devour instantly.