Christmas Treats for the Whole Family

Author: Jillian Foster   Date Posted:17 December 2018 

Gluten-Free Gingerbread Cookies

Gluten, dairy and egg free and great for the whole family!



  • 100g almond meal
  • 100g buckwheat flour
  • 1 tsp. ground cinnamon
  • ¼ tsp. ground nutmeg
  • ½ tsp. ground ginger
  • ½ tsp. gluten free baking powder
  • 50mL coconut oil, melted (you can also use olive or macadamia oil)
  • 30mL almond milk
  • ¼ cup maple syrup



  1. Combine almond meal, buckwheat flour, cinnamon, nutmeg, ginger and baking powder in a medium size bowl.
  2. In another bowl mix coconut oil, almond milk and maple syrup until well combined.
  3. Add the wet ingredients to the dry and create a dough. If the dough is a little too wet, add some more buckwheat flour or almond meal, if it’s too dry add a dash of almond milk.
  4. Roll dough into a ball, wrap in baking paper and refrigerate for 45 mins.
  5. Preheat oven to 150C 
  6. Scoop out small handfuls and roll into a ball shape, place on a lined baking tray and flatten the top with a fork. If wanting to create shapes with a cookie cutter, place the dough between two sheets of baking paper and roll out to approx. 2-3 mm thick. Cut shapes with a cookie cutter and place on a lined baking tray.
  7. Bake for 20-30 minutes or until golden.
  8. Transfer to a wire rack to cool.


Store in an airtight container and consume within 3-5 days.

*For nut free just substitute almond meal for another gluten free flour and almond milk for another plant based milk



Chocolate Bark *

This recipe can be altered to suit a variety of tastes and needs – use dark, 75% cacao chocolate for an extra antioxidant boost, or use white chocolate if you prefer to make it more like a traditional white chocolate slice.



  • 250g dark 75% chocolate (or a different variety if you prefer)
  • ½ cup cranberries
  • ½ cup goji berries
  • ½ cup dried apricots
  • ¼ cup sunflower seeds
  • ¼ cup pepitas



  1. In a bowl over a saucepan of boiling water, melt the chocolate until it is completely lump free.
  2. Remove from the heat and let it cool for a couple of minutes.
  3. Mix dried fruit and seeds in a bowl until well combined, then add to the melted chocolate and stir through.
  4. Pour the chocolate mixture onto a lined baking tray and put in the fridge to set.
  5. Once set, roughly break up the chocolate into different sized pieces.


Store in an airtight container.


*Idea from The Healthy Foodie, cited on 6/1/2018,


Written by Jillian Foster

Jillian (BHSc Naturopathy) is a qualified naturopath who believes through a healthy and balanced diet and lifestyle, we have the power to influence our health and the health of future generations. With a passion for herbal medicine, Jillian loves helping people find the right solution for their health needs and educating people on how they can lead a healthy and happy life. 

Jillian enjoys keeping active with her two young children and baking them delicious and healthy treats.

Comments (1)

Thanks a million. Happy Christmas to you too.

By: on 19 December 2018
We needed gluten-free gingerbreads

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