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1. 預熱焗爐至180ºC。

2. 把杏仁麵粉,樹薯澱粉,海鹽,薑粉,肉桂粉及蘇打粉放進大攪拌碗並攪勻。

3. 把椰子油,純楓糖漿,黑蜜糖加入大攪拌碗並攪勻成麵團。

4. 把麵團包上保鮮紙並放進冰箱幫助塑形。

5. 30分鐘後把麵團拿出,把麵團滾平至大約¼ 寸厚並用餅乾模具分割出約15塊餅乾。

6. 把餅乾放上舖了牛油紙的焗盤上並放進焗爐以180ºC 焗15分鐘。




【Vegan and Paleo Gingerbread recipe】Christmas is around the corner. Want to bake some gingerbread cookies? Try this vegan and paleo gingerbread recipe. Instead of using granulated sugar, this recipe uses pure maple syrup and molasses. Pure maple syrup is rich in antioxidants and has a lower glycemic index than white sugar. Molasses, on the other hand, is rich in iron, copper and selenium. This recipe is simple to make; you can make 15 gingerbread cookies in 50 minutes.


1. Preheat the oven to 180ºC.

2. Mix almond flour, tapioca starch, sea salt, ground ginger, ground cinnamon and baking soda well in a big mixing bowl.

3. Add coconut oil, pure maple syrup and black strap molasses to the mixture until it forms a sticky dough.

4. Wrap the dough with plastic wrap and put in the freezer for 30 minutes to help firm it up.

5. Take out the dough after 30 minutes and roll it out into a flat sheet of ¼-inch thick. Use the cookie cutter for shaping (you would get 15 cookies if using a cookie cutter of regular palm size).

6. Place the cookies on a lined baking sheet and bake at 180ºC for 15 minutes.

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