It’s that scary time of year again when SCD parents search desperately for alternatives to mainstream Halloween treats.
Here’s one option that’s safe for lunch boxes, Halloween parties, and if made in tiny versions and well packed, even for trick-or-treat bags.
SCD Gingerbread Witches’ Fingers
6 cups almond flour
1 tsp. baking soda
1 cup honey
¼ cup SCD yogurt
1 egg
2 Tbs. ground cinnamon
1 Tbs. ground ginger
1 Tbs. ground cloves
Preheat oven to 350 Fahrenheit.
Add baking soda to almond flour. (It’s best if you sift them together, but I’m usually too lazy for that, and just combine with a whisk until all of the lumps are out.)
Whisk honey, yogurt, egg, and spices together, adjusting spices to your taste.
Add almond flour mixture to liquid/spice mixture, either by hand or in a stand mixer. (I prefer the Kitchen Aid.)
If the dough is too sticky, add more almond flour a little at a time. This dough will never be equivalent to a gluten-based dough, but it does need to be dry enough to handle — but sticky enough to stay together.
You can refrigerate the dough at this point to make it easier to handle if you’d like. (This dough also freezes well.)
When ready to make the finger cookies, roll the dough into finger-like shapes, adding knuckles, warts, etc. Press an almond into the “finger’s” tip for the fingernail, and use a toothpick or knife to score wrinkles into the skin.
Place on a parchment lined cookie tray and bake for approximately 15 minutes. Be careful. Because the dough is dark, it burns easily. The baking time will also depend on how thick the cookies are, so err on the side of caution.
Serve to little ghosts and goblins.
