These raw gingerbread cookies are a snap to make, but you will need a dehydrator, or an oven on low temp.
Medjool dates are creamy and LEGAL in my diet! I know the world is pretty anti-carbohydrate, but after having Lyme, I revamped my diet.
Gone are the high fat, high protein days and I now live in the world of massive amounts of fruits, veggies, and leafy greens. We rarely eat grains but when we do, they are gluten free. I am dairy and egg free too.
Anyway, back to dates. I eat dates for quick energy, especially when I’m on the road. They are easy to travel with and along with some coconut water or celery sticks, I’m satisfied and they keep me out of trouble! PLUS they are good (great!) for adrenal health.
I’ve studied up on dates health benefits and they are rich in minerals such as iron, calcium, manganese, copper, and potassium. Dates help build bone and muscle strength and have been used for thousands of years by athletes to improve physical endurance, agility, and stamina.
Enjoy these raw gingerbread cookies, in moderation of course!
Raw Gingerbread Cookie Ingredients:
10 large Medjool dates, pitted and roughly chopped
1 Tbsp freshly grated ginger (peel, and then grate)
1/2 cup coconut flour
2 Tbsp ground flax (I use a spice grinder for this)
3 Tbsp blackstrap molasses
2 Tbsp real maple syrup
1/2 tsp cinnamon
a pinch each of cardamom and nutmeg
2 1/2 cups fine almond meal (high fat so easy on these cookies partner!)
- Grind the flax seeds in a spice grinder
- Add everything except the almond meal to a food processor and blend to form a sticky paste.
- Transfer the paste to a large mixing bowl.
- Add the almond meal and knead together to form a nice dough.
- If it is still pretty sticky to work with you can throw it in the fridge for an hour or two to help 🙂
- Roll the dough out onto a dehydrator sheet or baking sheet, 1/2″ thick.
- Use a cookie cutter to cut out gingerbread man shapes.
- Dehydrate at 115 degrees in the dehydrator or on low in the oven until dry. Foods “cooked” under 115 F are still raw!
RECIPE FROM Ascension Kitchen