Ginger Teff Men

Ginger Teff Men

GF, V, DF.


Welcome to my first recipe blog post on my new site! My e-book has been out for almost a week now, and I have really appreciated all the lovely feedback so far! And some of you have already been creating some of my recipes, which is so exciting! So thankyou! Jump on over to my shop section if you haven’t already checked it out! Lots of healthy recipes to help you feel nourished these holidays.


Well anyway, it’ssss Christmas time! Which means endless cooking and baking! Every year I bake ginger bread men, it’s becoming a bit of a tradition for me.


My first batch this year I made for my Grandmother, which were made from spelt flour + I added lots of turmeric to them for a bit of an anti-arthritic hit!


This is my second batch, which I’ve used teff flour (my new found love) so they’re gluten free. This time I left out the turmeric but upped the ginger so they’re extra spicy.  Using a gluten free flour means they don’t rise in the oven like gluten containing flours do, but I love them when they’re thin and crunchy.


Makes ~24 gingerbreads


1 flax egg (1 tbsp flax seeds, ¼ cup water)

¼ cup maple syrup

¼ cup blackstrap molasses

¼ cup coconut oil

2-3 tbsp powdered ginger

1 tsp cinnamon

1 tsp mixed spice/allspice

1 tsp vanilla powder

1 tsp baking powder

1 tsp bicarbonate soda

½ tsp sea salt

2 cups ivory teff flour


How to make:

1.     Add the flax seeds, water, maple, molasses and coconut oil to a blender. Blend for 10 – 15 seconds.

2.     Pour into a large mixing bowl.

3.     Sieve in the rest of the ingredients to the bowl.

4.     Stir together, then kneed with hands until forms a dough.

5.     Allow 30-60 minutes to rest.

6.     Preheat oven to 180 degrees celsius fan forced.

7.     Roll dough out approximately 3mm thick on a lightly floured surface and begin to cut out gingerbread men with a cookie cutter.

8.     Place cut gingerbread men on a baking tray and continue rolling out dough and cutting gingerbread men until all the dough is used up.

9.     Bake in the oven for 7-10 minutes. Remove and allow 15 minutes to cool.

10. Decorate with icing, puffed quinoa and chocolate-coated cacao nibs.


(For the icing I have made a batch of raw cashew cake from my eBook- the black sesame and lime cake mix minus the sesame seeds and cacao powder! And the remaining cashew mix was used for another Christmas treat that you will see on insta soon!)


Now you have your little Ginger Teff Men you can wrap them up as a gift for someone, share them with your family on Christmas, or use some of them to make an awesome GINGER-BREAD MAN SMOOTHIE! 


Now, next I wanted to share how to make this totally drool-worthy ginger bread smoothie! Perfect for those hot Christmas holidays right! 

So for 2 delicious smoothies (or 1 big one!) you will need:

3 frozen banana's 

couple of handful's of ice

1 cup cup oat milk (or any milk, I chose this as it felt the most 'biscuit' like, coming from a grain)

4-6 ginger teff men 

1 tsp cinnamon

1 tsp all-spice 

1-2 tsp ground ginger

1 tsp vanilla powder

1 tsp blackstrap molasses 

How to make:

1. Add all ingredients to a blender (minus 2-4 ginger teff men- for the crunchy topping) 

2. Blend until smooth 

3. Pour into jars, place 1 ginger teff man in the top of the smoothie, and crush up the rest of the ginger teff men to sprinkle on top. 

Hope you love this recipe as much as I loved making it! (I think my sister really loved tasting it for you all) 

Merry Christmas! 

Elsa, xx