There\u2019s something so nostalgic and joyful about gingerbread, and these little gingerbread people are the perfect festive (or anytime) bake to share with your little ones. They\u2019re gently spiced, naturally sweetened, and made with simple pantry staples you probably already have on hand. I love that the dough is easy to work with, freezes well, and can be made gluten free with beautiful results. They\u2019re sturdy enough for little hands to hold, soft enough for toddlers to enjoy, and make such a sweet activity to bake and decorate together.<\/p>\n\n\n\n
If you\u2019re in the thick of the toddler years or introducing more fun, seasonal foods to your baby, these gingerbread people are a lovely, low-fuss option that feels festive without being overly sweet. This recipe is from our book Toddler to Table<\/em>. <\/p>\n\n\n\n 12 months +<\/p>\n\n\n\n Serve plain or decorate with yoghurt \u201cicing\u201d (thick Greek yoghurt mixed with a little vanilla), melted dark chocolate or natural sprinkles. Pair with a warm milk drink or pack into lunchboxes as a fun, whole-food treat.<\/p>\n\n\n\n Store baked gingerbread people in an airtight container for up to 5 days. To make gluten free: use almond meal plus buckwheat or cassava flour as listed.Age Appropriate<\/h3>\n\n\n\n
Serving Suggestions<\/h3>\n\n\n\n
Storage for Freezer and Fridge<\/h3>\n\n\n\n
Freeze baked cookies or raw dough (wrapped well) for up to 3 months. Bake straight from frozen, adding 1\u20132 minutes to the cooking time.<\/p>\n\n\n\nIngredient Swaps<\/h3>\n\n\n\n
For dairy free: replace butter with coconut oil or a dairy-free butter.
Spice variations: omit clove for a milder flavour, or add a pinch of cardamom for warmth.<\/p>\n","protected":false},"excerpt":{"rendered":"