CMPA, Recipe

Recipe // Dairy and Soya Free Gingerbread Flowers

We have a play date today with one of Busby’s friends from school and her sister. They both suffer from CMPA like H-Bear, so I always relish the challenge to create something new and yummy for our play dates that everyone can eat.

This week I decided to make gingerbread flowers because I thought it would be a lovely afternoon activity for Busby and I to do while H-Bear napped… Well, she was more than happy to eat the dough and decorate, but the rest was left up to me – which I’m actually pretty happy about because the recipe was quite trial and error! It worked out well in the end though:

Dairy and Soya Free Gingerbread Flowers (makes around 20 depending on the size of your cutter)

Ingredients

120g butter alternative, at room temperature (I use Flora Freedom)
120g dark muscovado sugar
3 eggs
6 tbsp golden syrup
325g plain flour (make sure this is soya free) plus 100g for kneading, and extra for dusting
250g wholemeal flour (make sure this is soya free)
3 tsp ground ginger
Wooden BBQ skewers for the flower stems

The Method

1. Cream together the butter and sugar.
2. Lightly whisk the eggs with a fork and add to the mix.
3. Stir in the golden syrup.
4. Add the flours and ginger and mix into a wet dough.
5. Out of the bowl, knead the extra flour into the dough, adding a little at a time until you have a nice firm dough. 6. Wrap in clingfilm and chill in the fridge for at least 30 minutes.
7. Preheat the oven to 170°C.
8. Roll the dough out onto a lightly floured surface to about 5-10mm thick. 9. Cut out your desired shapes.
10. Make a hole with the skewer through the bottom of the flour (this will make it easier to insert once the gingerbread is cooked).
11. Place on a baking tray lined with greaseproof paper and bake for 15 minutes, or until slightly darker in colour.
12. Leave to cool on the baking tray for 5 minutes.
13. Insert the wooden skewer for the flower stem and place on a cooling rack to finish cooling.
14. Decorate as desired.

THE ICING

150g icing sugar
3 tbsp boiling water
3-4 drops of food colouring (or until desired colour)
Sprinkles!

1. Sift the icing sugar into a bowl.
2. Add 1 tbsp of water at a time and mix until desired consistency achieved.
3. Add food colouring.
4. Apply to gingerbread and add sprinkles!
5. Leave icing to dry for 30 minutes or so before placing in desired vase!

And there we have it! Flowers ready to eat!

You could also make wands with a star cutter instead of a flower… They would be ideal for a kids party!

Save the recipe for later by pinning it:

Hannah

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1 Comment

  1. Mrs H

    28th April 2017 at 10:33 pm

    These look so yummy and pretty too. I know a certain little girl who would love to make (and eat) these. I have pinned them so that I remember to bake them with her. Hugs Lucy xxxx
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