Halloween is right around the corner and Christmas is creeping up, so it’s time to pull out the baking aprons and get the holiday favorites in the oven. We’re staring with gingerbread here in the Rural Mom kitchen to help create a fun Halloween gingerbread haunted house centerpiece with a tailgating twist.
Whether your plan include gingerbread houses or gingerbread people cookies for the holidays, you’ll find this healthier version of the classic recipe a great base to begin with.
2 cups Whole Wheat Pastry Flour
1 teaspoon Ginger, ground
1 teaspoon Cinnamon, ground
1/4 teaspoon Nutmeg, ground
1/2 teaspoon Baking Powder
1/4 teaspoon Baking Soda
1/4 cup Coconut Palm Sugar (or brown sugar)
1/2 cup Butter, softened
3 tablespoons Sorghum Syrup (or Molasses)
In a medium size mixing bowl, combine whole wheat flour, ginger, cinnamon, nutmeg, baking powder and baking soda.
Add coconut palm sugar, butter, egg and sorghum syrup. Beat until ingredients are fully mixed.
Chill mixture for one (1) hour.
Preheat oven to 350 degrees Fahrenheit.
Roll a handful of the dough to a 1/8-inch thickness on a whole wheat pastry floured work surface. Cut with cookie cutter shape for gingerbread man, gingerbread house sides and roof, or other desired shape such as a Christmas tree.
Place cut out shapes on a baking sheet, leaving about one (1) inch between shapes.
Bake at 350 degrees Fahrenheit for 8-10 minutes or until lightly browned.
Remove gingerbread shapes from oven and cool on a wire baking rack.
Enjoy this delightful treat as-is or decorate as desired. You can use standard candies and frosting for decorations or to stay on the low sugar path, use sugar-free frostings and candies.