❄ Swedish "Pepparkakor" Recipe - You'd never believe they are gluten free! ❄

These Swedish "pepparkakor" (kind of like gingerbread cookies but better) are amazing and we are excited to share the recipe with you! We just baked them with our kids and no one would have guessed they are gluten-free!

SWEDISH PEPPARKAKOR RECIPE

Ingredients
170 g coconut sugar (or sugar of your choice)
50 g agave syrup
75 g butter or coconut oil
2 tsp ground cardamom
3 tsp cinnamon
2 tsp ground cloves
2 tsp ginger powder
1/4 tsp salt
1 tsp baking soda
1 tsp psyllium husk
45 g almond flour
90 g buckwheat flour
135 g oat flour
1 egg (or egg substitute)
(extra buckwheat or rice flour for baking)

Baking Instructions
1. Mix sugar and agave syrup in a small saucepan or smaller pot. Bring to a boil while stirring at medium heat. Add the butter/coconut oil and let it melt. Add the spices and remove pot from heat. Let it cool down until lukewarm.
2. Mix all remaining dry ingredients in a separate bowl.
3. Add the lukewarm sugar-mix in the dry ingredient bowl. We like to use a food processor or a hand mixer for a few minutes. Scrape down the sides or bottom of bowl if needed.
4. Add the egg and finish mixing.
5. Add some more flour if needed to get a pretty firm dough.
5. Place the dough in a container and let it stand in the refrigerator for at least an hour. Even better to let it rest in the refrigerator over night.
6. Roll out smaller portions of the dough at a time with a rolling pin. We like to have plenty of buckwheat or rice flour on our baking table and rolling pin. If the dough is difficult to work with try adding some more flour. Roll it out as thinly as you can (1/8'' or about 2-3 millimeters). Cut out your cookies and place on a baking paper on a baking sheet (smaller cookie cutter shapes are easier to work with).
7. Bake 6-9 minutes at 340F. Keep an eye on your cookies as they burn easily!
8. Let them cool. Enjoy!

Erika is baking together with Adelia and Nora!