There is something so nostalgic about ginger bread cookies for the festive season - I was born in England, and spent many Christmas’s in Manchester with family, experiencing the magic of a white Christmas. It was honestly so special, and I will cherish these moments forever - in honour of my late father and first love, thank-you for showing me a love of cooking for others and for good health. Holidays are not the same without him, however creating this recipe and the smell of gingerbread cooking made me feel like he was right there with me again.

These are a healthy alternative to a festive favourite, as usual l always try to boost with skin loving ingredients and have added IMBIBE MIRACLE COLLAGEN. The outside, is a honey infused dark chocolate which is just pure magic against the flavours of ginger.

side note* I love a spicy gingerbread cookie, the more fresh ginger the better, so just adjust the levels to your liking.

INGREDIENTS

2 cups Organic almond meal/flour

1 1/2 cups ground nuts (I used organic walnuts and pecans)

4-6 tablespoons of Organic Ginger powder ( I did 6 tablespoons as it wasn’t too strong, however 4 suits most)

Fresh ginger - grated (I love ginger, so did about 1-2 full tablespoons of shave ginger so adjust the to the levels of your liking)

2 tablespoons organic nutmeg powder

3 tablespoons organic cinnamon powder

3 tablespoons Imbibe Miracle collagen

5 tablespoons Maple syrup or honey

100 grams of organic unsalted butter, melted or use melted organic coconut oil for a dairy free option

2 tablespoons organic Tahini

pinch of salt

TO DECORATE

(I know you are traditionally meant to decorate with cute little eyes/buttons, but I ran out of time and patience so ended up just dipping them haha) so decorate however you like.

My Lazy girls decoration:

Melted organic dark chocolate (around 200grams) depending on how thick you like to coat your gingerbread

2 tablespoons raw honey

pinch of salt

METHOD

Place all ingredients into a food processor, blend until well combined

Remove onto parchment paper and roll into a ball, this should have a nice moist consistency that doesn't crumble apart - if it does, you may need more butter or oil.

Wrap up in parchment paper

Keep in the fridge for 1-2 hours

Take out of the fridge, and use a rolling pin to flatten

Use cookie cutters and arrow root powder/gluten free flour if sticking to cut out shapes

place on a lined baking tray

Bake at 170 degrees for 15 minutes, set aside to cool before decorating

Enjoy.

LOVE G xxx