In a food processor grind the linseed and sunflower separately into a flour
In a large bowl add all the ingredients and stir to combine well. (The mix is extremely sticky)
On a large sheet of baking paper knead the Gingerbread dough adding a tablespoon of tapioca flour at a time until it thickens to a sticky dough consistency. It should be sticky to touch and slightly glossy when rolled out with a rolling pin.
Dust the cookie cutters with tapioca flour and press into the dough then transfer them shapes to a clean baking paper sheet for baking.
Bake at until golden brown then remove from the oven and cool slightly before transferring them to a cooling rack. They are soft whilst still warm but will become crunchier when cooled.
When we were on a GAPS diet for healing I would roll the Gingerbread cookie dough out between sheets of baking paper. At the time I had a marble bench top which kept the dough cool which was easier to work with. The use of tapioca flour is a recent addition but not something we use weekly or even monthly. Tapioca four makes it slightly less sticky and easier to transfer the Christmas cookie shapes onto the baking paper.
The recipe makes a large quantity of Gingerbread cookies which freeze well. Alternately the dough can be stored in the freezer and thawed for later use if you make a large batch.
CAUTION – These gingerbread cookies are extremely delicious and may not last long when there are kids around……