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December 15, 2013

Raw Gingerbread Cookies

What is this magical holiday season without Gingerbread Cookies? Feel free to use this recipe and make Gingerbread Men too! I'm packing these up in gift bags for family and friends, and also taking them for our road trip to visit the GrandPrincess. If you don't have a dehydrator, just freeze them, and eat as is!





Gingerbread Cookies


Dry Ingredients
1 1/2 cups almond flour
1  cup buckwheat flour (sprouted is best) or coconut flour
1/4 cup coconut palm sugar, powdered (in coffee or nut/seed grinder)
1/2 cup shredded coconut
6 Tablespoons grade B maple syrup (or your fav. sweetener)
1/2 teaspoon nutmeg
1/4 cup  ground flax
1/2 teaspoon ground nutmeg
1/8 teaspoon cloves
1 1/4 teaspoons cinnamon
1 teaspoon lucuma powder (optional - nice maple-like flavor)
1/4 Tablespoon salt

Wet Ingredients
2 teaspoons vanilla extract (6 drops Medicine Flower Vanilla Extract)
7 medjool dates, chopped
1 1/2 inch chunk fresh ginger, grated
1 Tablespoon unsulphured blackstrap molasses
1/2 `cup water (as needed to blend)

Garnish
Combo of coconut palm sugar, cinnamon and nutmeg

Directions
In food processor, mix dry ingredients. Add wet ingredients to mix and combine until it forms a ball.

Roll batter on cutting board or parchment paper to about 1/8 - 1/4" thick. Using a 1- 2 inch cookie cutter, cut shapes. Spread on non-stick dehydrator sheet.

Sprinkle with garnish and tap with bottom of glass, so it sticks.

Dehydrate at 110 degrees F for 3 hours. Flip cookies onto mesh dehydrator tray and continue to dehydrate for about 15-20 hours or until desired consistency.  Store in refrigerator or freeze to extend shelf life.

Suggestion: This recipe goes great with Living No-Egg Nog

Mention "Rawfully Tempting" in Shipping Comments and Medicine Flower will send you a Special Bonus Sample with any purchase. 



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