Christmas Cookies

Recipes based on Dr Eric Bakker's Candida Crusher Diet

1 cup of brown rice flour (also buckwheat flour), plus more for rolling. 1 egg 1/2 cup melted coconut oil 1 tsp baking soda 1 Tb mixed spice 1 Tb cinnamon 1 Tb ginger 1/4 cup granulated xylitol 10 drops of stevia Coconut water or water to wetten dough if necessary extra flour for rolling.

Beat the egg, stevia, xylitol and melted coconut oil together in a bowl, then sift in the dry ingredients. Use your hands to mix and knead it together.

You may need to add some coconut water if the dough is too dry, or more flour if it’s too wet (depends on the size of your egg).

Once it’s looking like a ball of dough, place it in the fridge for a few hours to let it rest.

Roll out with a rolling pin and flour to stop it sticking. Roll it to the thickness you like (I like them relatively thin) then cut out with cookie cutters. The rice flour can make this quite crumbly, but I find that once it’s been handled a bit, it becomes quite a workable texture.

Place onto a baking tray and bake for around 20-30 minutes on 150 degrees celcius (not more or the cookies will burn). You want them to essential dry out.

Place on a wire rack to cool.