Medium
25 mins.
15 persons
GINGERBREAD
1 1⁄2 cups Iswari Buddha’s Awakening Maca Vanilla
1 1⁄2 cups oat flakes
¾ cup cashew butter
1⁄2 cup maple syrup
4 medjool dates (pitted)
1⁄4 tsp vanilla bean paste
1 tbsp coconut oil
1 1⁄2 tsp ground ginger
1 1⁄2 tsp ground cinnamon
1⁄4 tsp allspice
1⁄4 tsp ground cardamom
1⁄4 tsp ground cloves
1⁄8 tsp Himalayan pink salt
LEMON CASHEW ICING
1 cup cashews (soaked in water for 4 hours and rinsed)
1⁄2 tsp vanilla extract
1⁄2 tsp almond extract
Juice of 1 lemon
3 tbsp coconut oil (solid)
1⁄4 cup maple syrup
1. Add the buddha’s awakening, oat flakes, ground cinnamon, ginger, cardamom, allspice, cloves and salt to your food processor and blend until finely ground.
2. Add the coconut oil, cashew butter, maple syrup, dates and vanilla and process for a few minutes until the mixture forms a dough.
4. Roll the dough out between 2 sheets of parchment paper and use a gingerbread man cookie cutter to cut out the biscuits.
5. Place the cookies in the freezer for 30 minutes.
6. To prepare the icing add all of the ingredients to a high speed blender and blitz for a few minutes until smooth and creamy.
7. Transfer the icing to a piping bag, and pipe faces and decorate the gingerbread men.
8. These gingerbread men store well in the fridge in an airtight container.
By: Christina Leopold
Instagram: @addictedtodates
