Pretty much as soon as I started Halo Eats, I knew that I wanted to create a raw gingerbread cookie recipe for Christmas. I made these for the recent Christmas NamasTEA event and they proved really popular. I may have eaten an embarrassing amount of the mixture whilst making them too! My other half even claimed them to be his favourite treat which I've made so far- high praise indeed!
I'm so pleased with how this recipe turned out and really hope you'll give it a try. These cookies taste insanely good and are perfectly Christmassy thanks to the rich and warming combination of spices. If you don't want to roll out the dough and aren't fussed about the festive shapes, these also work well as a flavourful energy ball.
Three great health benefits: beneficial for brain health, promotes healthy skin, good source of fibre
Makes 28 cookies
Keeps for approx 1 week refrigerated in an airtight container and freezes well for a couple of months
Ingredients:
1 cup gluten free oats
1/2 cup almonds
1/2 cup walnuts
1 & 1/2 tbsp ground cinnamon
2 tsp ground ginger
1/4 tsp grated nutmeg
1/4 tsp ground cloves
Pinch sea salt
1 cup medjool dates, pitted
2 tbsp molasses
3 tbsp maple syrup
A little buckwheat flour, for dusting
Method:
1) Place the oats, almonds and walnuts into a food processor and whizz until the mixture resembles a course flour.
2) Add the spices (cinnamon, ginger, nutmeg and cloves) together with the salt to the food processor and whizz to combine.
3) Next, add the dates, molasses and maple syrup to the dry ingredients in the food processor and whizz until the mixture comes together in a sticky ball.
4) Lightly flour a clean, dry surface and a rolling pin using a little buckwheat flour. Form the gingerbread mixture into two balls and roll out to a few millimetres thick.
5) Cut into desired shapes using cookie cutters and place on a lined baking tray. Refrigerate for at least an hour or overnight to set.
Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats
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