Gingerbread biscuits are one of my favourite biscuits! I’ve been determined to create a simple raw, vegan and gluten-free recipe. Gingerbread spices have such a special place in my heart, they bring me to a happy place flooded with holiday memories like building gingerbread houses when I was a nanny in London with primary school children. Did anyone else do this too? It’s so amazing how different spices, foods and flavours can so quickly connect you to vivid moments from your past. Unfortunately, those gingerbread houses were loaded with refined sugars and processed candies but that was in the past, right?
This is a quick and easy recipe to give you that same flavour without the nasties, I hope you enjoy it even though it’s not shaped like a gingerbread house… 😉
Raw Ginger Bread Dough BallsPrint This
- 1 ¼ cup pitted dates, packed
- ¼ cup almond meal
- ¼ cup cashews
- ¾ cup gluten-free rolled oats
- 1 tablespoon cinnamon
- 1 teaspoon ginger
- ½ teaspoon nutmeg
- ¼ teaspoon vanilla
- ¼ teaspoon cloves
Blend all ingredients, except for dates, in a high-speed blender or food processor until you get a fine consistency like flour. (I added a few of the cashews lastly for a different, crunch, texture)
Add in half of the dates and process until well combined, then add the remaining dates until you have a uniform dough.
Scoop dough out about 1 tablespoon in size, roll into balls.