Gingerbread Smilies baked and decorated. Massive alkaline veggie stew devoured. Delicious and creative Christmas pressies in creation. Kids sleeping. Bath bubbling. Raw indulgent chocolate & cream cupcake waiting with a steaming hot mint infusion and a good read. Happy Dancer in the distance safely docked to the quay, not a breeze of wind through the water. Valletta’s twinkling lights painting the most ideal backdrop to this wonderful evening of me time. Bliss right in this moment!

 Gingerbread Smilies Recipe

1 cup of hazelnut flour

1/2 cup coconut flour

1/2 cup tapioca flour

1/2 tsp bicarb soda

pinch of Himalayan Rock Salt

3 tbsp xylithol

1 tsp grated fresh ginger

1 tsp ground cinnamon

1/2 tsp grated nutmeg

1/2 cup molasses

4 tbsp coconut oil

drop of vanilla essence

Just as gingerbread men don’t need to be men (but can also be smilies, Christmas treats don’t need to be bad for you to be yummy!

Mix all dry ingredients together. Mix all wet ingredients together. Mix both together. Put dough in the fridge for an hour or so. Then shape 1/2 golf sized balls, press them to a few millimeters width, place them on a cooking tray and put int the preheated (175 C) oven for about 8 minutes. Let cool while preparing the coating to paint the faces.

1/2 cup cashews soaked over night, then rinsed

juice from 1/2 lemon

3-4 tbs of maple syrup (honey if you are not vegan as it sticks better)

5 tbsp coconut oil

dash of lucuma (if available)

Blend everything together in the strongest mixer you have until it has a smooth and creamy consistency. Cut a tiny whole in one of the bottom corners of a sandwich bag. Fill it with the cashew cream. Press and draw the faces (or other patterns) on your cooled down gingerbread smilies. Put in the fridge for an hour or so for the cream to harden. Enjoy!