line two baking trays with greaseproof paper and place them to one side.
Firstly pour the black treacle, sugar and stevia, nut butter, orange zest and all of the spices into a small non-stick saucepan over a medium heat. Use a rubber spatula to continuously stir the mixture until everything had dissolved, gently bringing the mixture to a boiling point.
Now take the saucepan off of the heat and mix the bicarbonate of soda into the mixture until just combined. Carefully pour the mixture into a mixing bowl and leave it to cool for 15 minutes. Meanwhile mix 1½ tsp flaxseed/ chia seed + 1½ tbsp warm water until a coagulous consistency is reached.
Pour the flax egg into the wet mixture and stir to incorporate.
In a separate bowl, sift both flours and the salt together and whisk until evenly distributed, then in three batches, fold the dry mixture into the wet ensuring that each batch is evenly incorporated. When the batter becomes too dense to mix use your hands to knead and combine the batter in the mixing bowl.
Transfer the dough to a double lined layer of cling film. Fold over the cling film and wrap up the dough, placing it in the refrigerator for approximately 2 hours to stiffen and enhance the flavours.
Place a layer of greaseproof paper on your work surface with the two lined baking trays to the side. Next unwrap the dough on the lined work surface and roll it out 5mm thick.
Using gingerbread men cookie cutters (I used the smallest) carefully cut out your gingerbread men and evenly place them on the baking trays; work quickly otherwise the dough may become sticky and harder to handle.
Preheat the oven to 160°C/ 320°F (140°C fan-assisted), meanwhile place the baking trays into the freezer for 10 - 15 minutes to solidify before baking.
Place both trays in the oven, timing them for 8 - 10 minutes or until lightly brown around the edges. Alternate the trays ½ way through the cooking time to ensure they all bake evenly. Remove from the oven and leave them to cool on the baking trays for 5 minutes before transferring them to a wire rack.
Once cool you may decorate your gingerbread anyway you like! Personally I suggest coating them in melted chocolate or piping on almond butter and attaching dried cranberries as buttons. Yum!
Store them in a airtight container at room temperature. The gingerbread softens further with time, so I recommend consuming them within 3 - 5 days. If you have used icing, wait for it to completely set before transferring the gingerbread to a container; separate with greaseproof paper in the container to avoid gingerbread being iced together.