Lean aromatic gingerbread made from cornmeal can be enjoyed by everyone: vegans, fasting people, and those who suffer from food allergies. This delicacy does not contain eggs, dairy products and gluten. And you can decorate the gingerbread cookies to your taste and present to friends and family as a sweet gift under the Christmas tree.
It is necessary
- - corn flour - 2 cups;
- - rice flour - 0.3 cups;
- - sugar - 0.3 cups;
- - soda - 0.5 tsp;
- - vegetable oil - 3 tablespoons;
- - egg substitute: flaxseed flour - 2 tbsp. + water - 7 tbsp;
- - water - 50 ml;
- - spices: ground ginger, cinnamon, cloves, cardamom, nutmeg - to taste.
Instructions
Step 1
For a glass, we take a container with a volume of 240 - 250 ml.
The process of making lean gingerbread from corn flour begins with the preparation of an egg substitute. Since the flour used does not contain gluten, and the dough must be tied. Pour flaxseed flour into a small container and pour about 7 tablespoons of clean cold water. Mix well and leave for 5 - 10 minutes. Soon the flour will be soaked in water and will begin to resemble a slightly beaten egg in consistency. If necessary, if this egg is too thick, add another 1 - 2 tablespoons of water and stir.
Step 2
In a separate container, mix both types of flour, sugar, soda and spices. Stir this mixture until smooth.
Step 3
Add vegetable oil to the prepared dry mixture and rub by hand until crumb is evenly saturated with oil. Add the egg replacer here, stir and add a little water as needed.
Step 4
Knead the plastic dough, immediately roll it out on a greased surface into a layer 0.3 - 0.5 cm thick. Cut the figures with molds and put them on a dry baking sheet.
Step 5
Place the baking sheet in the oven and bake for 10 - 15 minutes at 180 - 200 degrees.
Cool the ready-made gingerbread cookies and, if desired, paint with glaze.
