Ingredients:

• 1 ½ cups teff flour (ivory or brown, both colours work).
• ½ cup almond flour (or oat flour for nut-free).
• 1 ½ tsp ground ginger
• 1 tsp cinnamon
• ¼ tsp nutmeg
• ¼ tsp cloves
• ½ tsp baking

Wet ingredients:

¼ cup unsalted butter or coconut oil, softened.
¼ cup coconut sugar or brown sugar.
¼ cup molasses
1 large egg (or flax egg for vegan option).
1 tsp vanilla extract.

Ingredients:

1. In a medium bowl, whisk together the teff flour, almond flour, spices, baking soda, and salt.
2. In a large mixing bowl, beat together the butter (or coconut oil) and sugar until creamy. Add molasses, egg, and vanilla extract and beat until smooth.
3. Gradually stir the dry mixture into the wet mixture until a dough forms. It should be soft but not sticky. If too sticky, add 1–2 tablespoons more teff flour.
4. Wrap the dough in plastic wrap or a beeswax wrap and refrigerate for 30 minutes to make it easier to roll out.
5. Preheat oven to 180°C (350°F). Roll the chilled dough between two sheets of baking paper to about 5 mm (¼ inch) thick. Use a gingerbread man cutter to shape your cookies.
6. Place cookies on a parchment-lined baking sheet and bake for 8–10 minutes, or until the edges are firm and the centres are set.
7. Let them cool completely before decorating with icing or toppings of your choice.

Optional for decorating:
Royal icing, melted white chocolate, or natural icing sugar glaze.
Raisins, chocolate chips, or small candies for eyes and buttons.