First make your flax egg. Place 2 tbsp ground flax seeds in a small bowl and mix with 4 tbsp cold water. Stir and set aside.
Place 325g spelt flour, 75g ground almonds, 100g melted coconut oil or dairy free spread, 75g maple syrup, 1 tsp ground ginger and your flax eggs into a large mixing bowl and mix with a wooden spoon.
Slowly add your non-dairy milk, a tablespoon at a time, until you have a soft dough that isn’t too sticky. You may not need it all.
Turn out onto a lightly floured work surface and knead for a few seconds.
Wrap in cling film or place in an airtight container in the fridge for 30 minutes. This will make the dough easier to work with.
Pre-heat the oven to 180°C (fan)/200°C/gas mark 6. Line three baking trays with greaseproof paper.
Lightly flour your work surface and roll out the dough until it’s around 5mm thick. Cut into gingerbread men using cookie cutters.
Place on the baking tray and bake for 10-12 minutes until golden brown.
Cool completely on a wire rack before decorating.