


Contributor


Item Description
Social media post with DIY Gingerbread Cookie Recipe with Essential Oils recipe.
Ingredients
Dry
- 1 ⅓ cup buckwheat flour
- ⅔ cup tapioca flour
- ⅔ cup sorghum flour
- 1 tablespoon chia seed meal
- 1 tablespoon flax seed meal
- ⅓ cup of coconut palm sugar
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon nutmeg
Wet
- ½ cup coconut oil
- ¼ cup unsweetened applesauce
- 3 tablespoons water
- 3 tablespoons molasses
- 1 teaspoon apple cider vinegar
- 45 drops liquid-Stevia
- 2 drops Cinnamon Bark oil
- 2 drops Ginger oil
- 2 drops Clove Bud oil
Instructions
- Preheat oven to 175° C
- Combine the dry ingredients in a medium-sized bowl and whisk until well mixed.
- Combine the wet ingredients in a separate, larger bowl and mix until evenly combined.
- Gradually add dry ingredients to wet ingredients, mixing on slow speed until evenly combined.
- Put a small handful of buckwheat flour onto a clean countertop surface and pour out the dough on top.
- Roll out the dough until it is about ¼–½ inch thick.
- Take cookie cutter and cut out classic gingerbread or holiday shapes.
- Lightly oil or line a baking sheet with parchment paper and place cutouts onto the sheet.
- Bake for 12–15 minutes or until golden and crisp. Remove from the oven and let cool before enjoying.
Item Description
Social media post with DIY Gingerbread Cookie Recipe with Essential Oils recipe.
Ingredients
Dry
- 1 ⅓ cup buckwheat flour
- ⅔ cup tapioca flour
- ⅔ cup sorghum flour
- 1 tablespoon chia seed meal
- 1 tablespoon flax seed meal
- ⅓ cup of coconut palm sugar
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon nutmeg
Wet
- ½ cup coconut oil
- ¼ cup unsweetened applesauce
- 3 tablespoons water
- 3 tablespoons molasses
- 1 teaspoon apple cider vinegar
- 45 drops liquid-Stevia
- 2 drops Cinnamon Bark oil
- 2 drops Ginger oil
- 2 drops Clove Bud oil
Instructions
- Preheat oven to 175° C
- Combine the dry ingredients in a medium-sized bowl and whisk until well mixed.
- Combine the wet ingredients in a separate, larger bowl and mix until evenly combined.
- Gradually add dry ingredients to wet ingredients, mixing on slow speed until evenly combined.
- Put a small handful of buckwheat flour onto a clean countertop surface and pour out the dough on top.
- Roll out the dough until it is about ¼–½ inch thick.
- Take cookie cutter and cut out classic gingerbread or holiday shapes.
- Lightly oil or line a baking sheet with parchment paper and place cutouts onto the sheet.
- Bake for 12–15 minutes or until golden and crisp. Remove from the oven and let cool before enjoying.