Raw Gingerbread Cookies

• Vegan
• Gluten free

• Produce

  • 1 tbsp Ginger
  • 10 Medjool dates, big juicy pitted

• Condiments

  • 2 tbsp 100% pure maple syrup, pure
  • 3 tbsp Blackstrap molasses

• Baking & Spices

  • 2 1/2 cups Almond meal, fine white
  • 1 Pinch Cardamom
  • 1/2 tsp Cinnamon
  • 1/2 cup Coconut flour
  • 2 tbsp Flax meal
  • 1 Pinch Nutmeg

Found on ascensionkitchen.com

Description

Ingredients

• 10 big, juicy Medjool dates, pitted*
• 1 tablespoon freshly grated ginger
• ½ cup coconut flour (simply blend desiccated coconut till extra fine)
• 2 tablespoons flax meal (to help bind)
• 3 tablespoons blackstrap molasses
• 2 tablespoons 100% pure maple syrup
• ½ teaspoon cinnamon
• Pinch of cardamom
• Pinch of nutmeg
• 2½ cups fine, white almond meal

Directions

• Roughly chop your dates, then add everything but the almond meal to a food processor and blitz till a paste forms – it might be a bit sticky – that’s ok.
• Transfer to a large mixing bowl, and add the almond meal.
• Kneed the almond meal into the paste until a nice dough forms.
• If it is still a little sticky to work with, pop it in the fridge for an hour or two.
• Roll dough out onto a dehydrator teflex sheet ½ cm thick.
• Cut little shapes out.
• Press in some goji berries down the centre if you used a gingerbread man cutter.
• Dehydrate at 115˚F till dry. Yes you can put these in the oven on low.