There are two reasons why you’re going to like these gingerbreads. One is that they are much easier to make than your regular gingerbread biscuit and the second is that they are as good for you as they are indulgent making your Christmas that little bit more nourishing and a little less naughty.
These are intensely spiced with fresh ginger and traditional Christmas spices. They have all the classic flavours of gingerbread including the rich molasses that chewy gingerbread is so well known for. If you can’t find a good quality molasses, use pure maple syrup instead to get a delicious caramel kick out of these bites. Blackstrap molasses is rich in B-vitamins, particularly vitamin B12
, making it a good food for vegans and vegetarians who are susceptible to missing this key vitamin in their diet.
Walnuts are a rich source of omega fats with a high amount of omega-3 compared to omega-6, unlike other plant-based sources of essential fats. Omega -3s help support your brain health and overall wellbeing.
I suggest you whip up a couple of batches of these for the Christmas events that are on the way and treat your loved ones to a nourishing and healthy treat yet still with all the nostalgic flavours of Christmas.
Download the recipe
raw, vegan, refined sugar-free
Makes approx. 16 bites
- 1½cups rolled oats, gluten-free if needed
- 1 cup medjool dates, pitted
- 1 knob (2cm x 2cm) of fresh ginger, peeled and roughly chopped
- 1 tsp ground cinnamon
- ½tsp ground all spice
- ½tsp ginger powder
- 2 tbs blackstrap molasses
- 1 cup walnuts
- 35g dark chocolate
- Salt flakes
- Crystallised ginger, cut into small chunks
How to make
- Blitz the oats in high speed blender or food processor until it resembles flour then add the pitted dates, spices and molasses and blitz again until a dough begins to form and everything is well combined
- Add the walnuts to the mixture and pulse your blender or food processor three to four times or until the walnuts have broken down and the dough is manageable with your hands. You do not want to over combine the walnuts as they will turn into butter and your mix will become too wet
- Lay a piece of cling wrap down on a flat surface then transfer your gingerbread dough to it. Shape it into a rectangle (about 1.5cm high), wrap the cling wrap around it and place your dough in the fridge to set for one hour or until they are hard enough to handle (you can speed this up by placing them in the freezer)
- Remove the dough from the fridge and cut the dough into evenly sized cubes. You can softly shape each individual piece with your hands to even out the knife marks. Gently melt the dark chocolate in the microwave or on the stovetop (don’t burn it!), then drizzle each bite with chocolate and top with a sprinkle of salt and a chunk of crystallised ginger. Place them back in the fridge to set overnight or at least for a couple of hours until they have hardened up and the chocolate has set. Store in an airtight container in the fridge for up to 2 weeks or freeze to enjoy later
Download the recipe
Roberta of Naturo Medico is a Naturopathic Practitioner who specialises in preventative care and women’s health. From her Melbourne-based clinic, Roberta sees women of all ages wanting to meet their own health goals and assists them on their path with personalised treatments specific to their needs.
Alongside practice, Roberta shares healthful and nutrient-rich recipes with her readers who inspire her to continue educating on what health and wellbeing means and how it can be achieved.
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