Raw gingerbread?

[RawMomma7]

Hi

I was wondering if anyone has thoughts about making raw gingerbread? Since molasses isn't raw... I was thinking, dates for the flavor? with macadamia nuts and grated ginger and cinnamon, dehydrated... anyone already try it and know what works? Or just have thoughts about flavor combos that will work?

[GoodCat]

I actually have a raw gingerbread nut dough and taste very much like gingerbread. Let me look for it and I'll post it on here!

Cathy

[yoru]

i saw one somewhere.... let me look

[DebB]

Here are some recipes from my files. I haven't tried any of them, so cannot tell you that they are tried 'n true:

Ginger Cookie Balls - Lynxa

Yields: 16 smallish cookies or 32 balls
Ingredients
¼ c flax seeds & grind
¼ c walnuts (or pecans)
⅓ c almond meal (or ⅓ c raw almonds ground)
1 Tsp Cinnamon
1 Tsp Ground Ginger (or fresh ginger if you have it)
1 Tsp Pumpkin Pie Spice
3 Tbsp Agave/maple syrup or to taste
FROSTING-optional
1 c cashews (or less) soaked for about 4 hours
⅛ c to ½ c maple syrup/agave/stevia

Directions
Blend all ingredients together in Vitamix or food processor.
You now have 4 options:
1. Form into cookie shapes and let them sit on your countertop for 6-12 hours and dehydrate naturally.
2. Bake in a low oven such as 300F for 8-12 minutes.
3. Dehydrate at 118F for 3 hours or to your desired done-ness. (Form into a cookie shapes. Refrigerate if it’s too-sticky, or bump up the amount of almond flour a bit)
4. The easiest! (10-Minute Recipe) Form dough into Balls & Refrigerate. The more time that elapses that the dough stays in the fridge, the dryer it will naturally become.
Optional Recipe Tweaks:
Roll in Cinnamon & Sugar at the end
Roll in Cocoa, Carob, Carob Nibs at the end
Add pumpkin puree to the dough, about 2-3 Tbsp for Gingerbread Pumpkin Cookie Balls
Add 1-2 Tbsp Molasses to the Mixture
Make Raw Vegan White Frosting & Ice the Cookies/Balls
Soak 1 c cashews (or less if you prefer) for about 4 hours. Drain
Blend the Cashews with ⅛ c to ½ c agave/maple syrup or stevia to taste in high speed blender, bullet, till smooth and creamy.
Dip the balls in the frosting OR spread the frosting on top the cookies

====================

Raw Gingerbread Cookies

2 cups almonds, ground to flour (almonds were soaked/dehydrated)
1/4 to ½ cup flax seeds, ground
2 Tablespoons molasses* or yacon syrup
2 Tablespoons agave
1 teaspoon ginger, ground
1 teaspoon cinnamon, ground
½ teaspoon allspice, ground
¼ teaspoon cloves, ground
1 T water if needed

1. Combine all ingredients in a medium sized bowl, adding water if needed. After dough is formed, knead on clean counter for several minutes until smooth.

I have not tried it, but I think you could use ground chia seed in place of the flax seed.

2. Roll out and shape as desired with cutters, cookie stamps, or freehand.

3. Dehydrate at 112 degrees for 24 hours. Dough will still be somewhat soft and chewy, yet firm.

4. Cool cookies and decorate as desired.

*Molasses is not a raw ingredient but for the authentic gingerbread flavor it is the best!

I made a icing with cashews, coconut flakes, coconut butter, agave, and water. I used a couple of drops of vegetable color for the red and green icing.

http://thehappyrawkitchen.blogspot.com/search/label/recipe

===================================

Raw Gingerbread Men - snowdrop

It all began with a desire to replace my son's "healthy" (organic, no junk) gingerbread men with truly healthy ones just a couple of days ago. As my mind kicked in to try and figure out how this could be possible and with a little search on the web for traditional gingerbread men recipes, Luke and are were soon equipped with all we needed and raring to go to see what we could create. Fast forward to multiple Gingerbread Men all dehydrated and ready to be gobbled up: Success!



NB: This recipe doesn't have to be dehydrated to taste good or hold itself together, but for the crunch factor, yes, absolutely.

Ingredients
Makes 9 small Men.

* 1 cup of golden flax (linseed)
* 1 cup pecans
* 3 teaspoons powdered ginger
* 2 Tablespoons of dark agave syrup
* 1/8 cup of pure water

((( raweater: When I made these from the recipe, even though I added cinamon and cloves, they were near tasteless and lacked sweetness (the flax tasted more than anything else).

I re did the recipe but with 4 tsp ginger, 3 tsp cinnamon, 3 tsp cloves, and 2 tsp allspice, and 1/2 tsp sea salt. I also replaced the 1/8 cup of water with agave.

They are 100 times better now! The original recipe is a GREAT base for these cookies, but I found they severely lacked taste and sweetness. If you liked the original version, please try my modification, I am blown away by it! )))


Directions

1) Mill the flax seed and pecans together into a fine flour. (This is best done in the Vita-Mix dry jug, or by using a coffee mill; a food processor won't get it fine enough on its own).

2) Pour the "flour" - saving just a little back for step 3 - into a food processor adding the remaining ingredients. Process until a dark sticky ball is created.

3) Remove the ball from the processor and lay it out on a flat surface ready for rolling out. This is where you may need to use the flour you held back from step 2 as it might stick to the surface or rolling pin! So lightly coat the board you are rolling on or the mixture itself in a fine dusting of flour and then roll out into a flat dough.

4) Using gingerbread men-shaped cookie cutters, cut out your men and either leave plain or decorate, according to your preference. Once finished, you can either eat as a "fresh" version which will be juicy and slightly chewy, or you can move to step 5 where you'll need a dehydrator...

5) Lay your men out on your dehydrator tray. No protective sheeting is required as the mixture isn't runny. Depending on how crunchy you want your men (!), dehydrate anything from a few hours to 24 hours. The full 24 hours at 100 degrees F will give you crunchy men, so long as they are no more than 5mm thick when they go in to dry.


By following this recipe you'll have gingerbread men ready to go in just minutes if you opt for the fresh version. As this is my first conscious foray into making creative raw food for kids, next time around as I tweak the recipe I'll be experimenting with raisin "buttons", chocolate "icing" and goji berry clothing!

RAW COACH'S TOP TIPS:

* If your child doesn't like this recipe (but does like commercial gingerbread men), try making it using a different shaped cookie cutter, or adding decorations, or mixing their favourite raw ingredients in. My experience suggests that kids eat as much, if not more so with their eyes than their mouths! So be prepared to do things a little more differently than you would do for yourself.

* Try tasting them at all different stages of dehydration to see which one you prefer. My favourite is "almost fully dry with just a little bit of softness in the middle." (Make of that what you will!)



http://www.rawfoodtalk.com/showthread.php?t=34622

I made a confectionery sugar by just whizzing dried coconut in the coffee mill.
use some agave or stevia to sweeten and thin with lemon juice to piping thickness. color it with a few drops of strong veggie juice (beet, spinach, carrot) or leave as is, white.

[walnutty]

This one by Karen Knowler is a really popular one!


http://evescupboard.blogspot.com/2007/11/raw-gingerbread-men.html


AND a picture of this recipe is here:


http://www.rawfoodtalk.com/attachment.php?attachmentid=3686&d=1194983410

[walnutty]

I just got this in my email and they look delicious!!!


http://nouveauraw.com/raw-recipies/cookies-nugget-balls/ginger-pumpkin-spiced-sugar-cookies/

[GoodCat]

Here is the one we make. Its very good.

1 1/2 c. pecans
1/2 c. shredded coconut
pinch of salt
1/2 tsp. each of ginger powder, cinnamon, and nutmeg
1/2 tsp. vanilla extract (I use a alcohol free one)
1 c. dates, pitted

Process all of the ingredients , except the dates, until coarsely ground. Add the dates and process until the mixture starts to stick together. Roll into balls or use cookie cutters. Refrigerate until served.

Cathy