12/24/15

RAW GINGERBREAD COOKIES + BALLS

RAW GINGERBREAD COOKIES + BALLS

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PREP TIME
TOTAL TIME
Serves: 18 cookies
INGREDIENTS
  • View notes for ingredient substitutes.
  • 1 ¼ cup pitted dates, packed
  • ¼ cup almond meal
  • ¼ cup buckwheat groats
  • ¾ cup gluten-free rolled oats
  • 1 tablespoon cinnamon
  • 1 teaspoon ginger
  • ½ teaspoon nutmeg
  • ¼ teaspoon vanilla
  • ¼ teaspoon cloves
  • Optional: 1 tablespoon coconut sugar
Credit to : RawManda.com       
INSTRUCTIONS
  1. Blend all ingredients, except for dates, in a high-speed blender or food processor until you get a fine consistency like flour.
  2. Add in half of the dates and process until well combined, then add the remaining dates until you have a uniform dough.
  3. Scoop dough out about 1 tablespoon in size, roll into balls or flatten with a rolling pin and use a cookie cutter to make desired shapes.
  4. Roll balls into coconut sugar or sprinkle on top of cookies.
NOTES
To make nut-free, substitute almond flour with ¼ cup + 1 tablespoon buckwheat groats.
Alternatively, you may substitute buckwheat groats with 3 tablespoons almond flour.
Store gingerbread balls or cookies in an air-tight container at room temperature for a 2-3 days or in the refrigerator for a week.
For extra chewiness, place in the dehydrator at 115 F for 2 hours.

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