Sprouted Gingerbread Cookies with Coconut Cream Icing

I’m a traditional girl at heart, especially during the holidays. Now that we’re living back at the ranch where it all began and living in the house I grew up in, this time of year is even more special. Growing up, we did a few things around this time of year:

1. Counted down to the big day with an advent calendar. Of course, this was a throwaway that was {sometimes} filled with sugary treats. The greeniac real foodie in me cringed at the thought of this for my girls, so sprung for this instead. A wooden, reusable advent calendar that offers up a cute little ornament every day. Brilliant.

2. Hit up Edaville Railroad, a magical little place in my neck of the woods that brings out the inner child in all of us. It’s still got the same charm it did 30 years ago. Plus bumper cars and a Tilt-A-Whirl {barf…}. My sweet girl wasn’t quite tall enough to go on the bumper cars last year, and has literally been talking about them since our 2012 visit. I keep telling her if she eats her veggies, she’ll get tall enough for our visit this year. The brainwashing has worked seamlessly.

3. Baking gingerbread cookies for Santa. In the very same kitchen, my dear mum and I would mix, roll, cut, bake, and decorate the cutest of men and women, adorned in sugary icing and candy buttons. Replicating this tradition was a given, but some modifications were necessary.

This was our baking extravaganza last year.

In my quest to clean up Mom’s gingerbread cookies, I swapped out sprouted whole wheat flour for white flour, coconut sugar for white sugar, and used raisins and my own kick-ass coconut cream icing, in lieu of candy and the chemical-laden junk that comes in a tube.

So what’s the deal with sprouted flour, you ask? Read this.

And the verdict? Success. Mila gobbled them up. So did Santa.

What holiday traditions do you have that you’ve passed onto your kids? I’d love to hear. Please leave a comment below.

Sprouted Gingerbread Cookies with Coconut Cream Icing

2014-03-14 01:35:54

Yields 48

Use organic ingredients when possible

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Prep Time

1 hr 30 min

Cook Time

10 min

Total Time

1 hr 40 min

Prep Time

1 hr 30 min

Cook Time

10 min

Total Time

1 hr 40 min

Ingredients

1. Coconut Cream Icing
2. 1 cup coconut butter, manna, or coconut cream concentrate {buy here}
3. 5 tbsp. raw (local, ideally) honey {buy here}
4. 1 tsp. vanilla extract {buy here}
5. ½ cup filtered water {this is the water filtration system I have}
6. Cookies
7. 3 ¼ cups sprouted whole wheat flour {buy here}
8. ¾ tsp. baking soda
9. ¾ cup (1 ½ sticks) unsalted grass-fed butter, room temperature {buy here}
10. ¼ cup raw coconut/palm sugar {buy here}
11. 1 tbsp. ground ginger {buy here}
12. 1 tbsp. ground cinnamon {buy here}
13. ½ tsp. ground cloves {buy here}
14. ½ tsp. ground nutmeg {buy here}
15. ½ tsp. Celtic sea salt {buy here}
16. 1 egg, ideally pasture-raised
17. ¼ cup unsulphured molasses {buy here}
18. Organic raisins for decorating {buy here}

Instructions

1. Prepare icing by blending all icing ingredients until smooth. Set aside until ready to decorate cookies.
2. In a large bowl, combine flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt. Set aside.
3. Using a stand mixer like this or a hand mixer, cream the butter. Add the coconut sugar and beat until fluffy. Mix in egg and molasses and on a low speed, gradually add the flour mixture, making sure to incorporate it evenly.
4. Divide the dough into thirds, wrapping each in plastic wrap. Chill for at least one hour.
5. Once chilled and you're ready to roll, let the dough sit at room temperature for about 5 minutes before rolling. If the refrigerated dough feels too soft to roll out, add a little bit of flour.
6. Heat oven to 350 degrees. Place one of the dough thirds on a large piece lightly floured parchment paper. Using a rolling pin, roll the rough about 1/8 inch thick and using a cookie cutter, cut into desired shapes. Form scraps into a ball and repeat. You might need to re-refrigerate the dough for a little to harden before re-rolling and cutting the next batch. Repeat with remaining dough thirds.
7. Transfer shapes to baking sheets greased with butter or coconut oil or lined with parchment paper or one of these {my personal favorite}. Bake until crisp, but not dark, about 8 – 10 minutes. 8. Remove from oven, let sit a minute or two, and then transfer to wire rack to cool completely before decorating.
8. Remove from oven, let sit a minute or two, and then transfer to wire rack to cool completely before decorating.
9. To decorate, use a basic cake decorating kit with frosting tips like this one. Fill bag with prepared icing and unleash your creative side.  Alternatively, if you don't have a cake decorating kit, cut a hole in a plastic Ziploc back, fill with frosting, and go to town. For you visual learners, check out this quick video that shows how to turn a plastic bag into a pastry bag. Easy peasy.

MIX Wellness https://mixwellness.com/

Nutrition Facts

Serving Size: 2 small cookies

• Calories: 196
• Total Fat:  12 g
• Saturated Fat:  9 g
• Cholesterol:  23 mg
• Sodium:  97 mg
• Total Carbohydrate: 21 g
• Dietary Fiber:  4 g
• Sugars:  5 g
• Protein:  3 g