A good raw gingerbread cookies recipe in your arsenal of healthy holiday treats is a nice thing to have when you want to splurge and celebrate this traditional food-feasting time of year.
And, just because you want to try to maintain good dietary practices that won't cause weight gain, fatigue or digestive issues, doesn't mean you can't enjoy customary dessert or food alternatives.
Most all Thanksgiving, Xmas, or other cultural-specific recipes have their healthier substitutes. This is our raw vegan recipe version of the gingerbread cookie, a common treat served at Christmas in the U.S.
Unlike traditional recipes, these gingerbread men are made with natural sweeteners, almonds, coconut, flax and of course fresh grated ginger root. Instead of butter we use coconut oil that, along with the other ingredients, provides a texture that's very similar to baked gingerbread cookies.
We also add in one of our top superfood favorites, fo-ti or he shou wu, an adaptogen and energy restorative. This particular ingredient gives your cookies that extra special magic touch. No reason why you can't enjoy the delicious taste of gingerbread and help to tonify Jing and kidney Yin at the same time. :)
Of course, if this is your goal, regular consumption of this potent Chinese root, is required. But, those new to the health enhancing qualities of this amazing superfood tonic, might indeed find an increased energy boost that goes well to combat the often exhausting holiday season.
In these raw gingerbread cookies we use a relatively large amount of homemade he shou wu tincture, essentially organic cured roots and powder that we infused in organic vodka for approximately 2 weeks. You can likewise use purchased alcohol-based tinctures or liquid solutions made with glycerin (if you are trying to avoid alcohol).
It is also possible to use straight powdered extracts, just remember to substitute the liquid tincture proportions with water instead in the recipe below.
We recommended using freshly ground flours or meal by placing your almonds, coconut and flaxseeds in a high speed blending device. A NutriBullet works well for this. The other option is to buy pre-ground almond flour, coconut flour and flax meal.
This recipe makes between 1 - 1 ½ dozen raw gingerbread cookies, depending on the size of your cookie cutter. We use a medium size cutter, which made 17 cookies total.
Gingerbread cookie cutters are very inexpensive and can be found at most kitchen supply stores or you can purchase a set of three different sizes from online suppliers.
(Remember, that if you choose to omit the he shou wu tincture, replace the proportions with water or use another tincture of choice.)
The raw gingerbread cookie dough can even be pressed out onto a non-stick dehydrator sheet then rolled up and stored in the freezer for later use. Then, when you're ready to make your cookies, simply cookie cutter them and dehydrate.
These cookies make great holiday treats to share with family and friends or can be creatively wrapped as gifts.
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