By Caroline Edgar
3/4 cup macadamias
3/4 cup halved pecans
1/2 cup desiccated coconut
1 1/2 - 2 cups gluten free oats, ground into a flour (or regular oats, if not gluten intolerant)
2 level tbsp ginger powder
1 tsp finely grated fresh ginger (optional, add an extra tsp ginger powder)
1 tsp cinnamon
1/4 tsp cloves
2 tbsp flax meal
2 tsp maca powder (optional)
1 tsp vanilla powder (or essence)
5 medjool dates (or 1/4 cup raisins, soaked in warm water for 15 min. and drained)
1/4 cup coconut nectar
1 tsp molasses
1 tbsp coconut oil
2 tbsp water
1/8 tsp pink salt
1/4-1/3 cup organic crystallised ginger, chopped into 1/2 cm sized cubes
What To Do:
Blend the macadamia nuts and pecans together in a food processor (or high speed blender) until they’re fine chunks. Add in coconut and gf oat flour to the mix and blend again until they’re well combined.
Add to the mixture all other dry ingredients (ginger powder and fresh ginger, cinnamon, cloves, flax meal, maca powder, vanilla powder and salt) along with the medjool dates and blend until the dates are broken down into the mixture.
To get the mixture to stick together like cookie dough, add the coconut nectar and molasses and blend until the dough forms into a ball. Add in the water and coconut oil as it blends, as they help the ingredients to stay together.
Either place mixture into a large bowl or place the chopped crystallised ginger into the food processor and scatter the pieces through the mixture. Mix well.
Form cookie dough bites either by hand or a scoop that makes 2 tablespoons worth of mixture into a ball. (I used an ice-cream scoop) If the dough is a touch oily, don’t worry, as when it’s in the fridge that fades away and firms the dough up slightly!
Place in the fridge for at least an hour before eating and enjoy at any time of the day!