EAT
19
WELL+GOOD
Raw Gingerbread Cookies
A tasty + easy raw take on an old Christmas Favourite from Rawlicious
Makes 10 to 12 cookies
2 cups Almonds
(for health reasons, soak overnight and dehydrate till dry)
1 cup Dates
1 tablespoon extra virgin Coconut Oil
3 tablespoons fresh Ginger, grated
2 teaspoons Cinnamon Powder
1 tablespoon Coconut Palm Sugar or Coconut Nectar
1/2 teaspoon Vanilla Extract or paste from 1 Vanilla Bean
pinch of Pink Himalayan Sea Salt
Icing
Coconut Palm Sugar
Liquid (Water, Vanilla or other flavoured extracts; essential oils eg Peppermint, Orange; Fruit Juices – Lemon, Lime, Orange, Beet; or Pureed Fruit eg Strawberry)
Spirulina Powder
Gingerbread Man cookie cutter (or free hand)
1 In a food processor process the almonds into flour-like consistency.
2 Add the rest of the ingredients and process until combined or add a bit of water for it to come together into dough-like mixture.
3 Roll out the cookie mixture.
Create shapes with cookie cutters.
4 Refrigerate for a few hours or dehydrate for a crispy version.
5 For the icing, make your own powdered sugar.
Place sugar of choice in a high-speed blender. Process until powdery and completely smooth.
6 Add a little liquid to the powdered sugar. Start with a tiny amount eg 1 tsp until you reach the desired consistency.
7 For green colouring, add Spirulina Powder to the icing mixture; for red, puree Strawberry or Raspberry in a blender and use fruit puree in place of liquid.
8 Allow cookies to cool (if dehydrating), then decorate. Place icing mixture in a piping bag or decorating pen and have fun.