I always start to feel really exhausted this time of year. Maybe it’s due to the numerous Christmas gatherings (which equals a higher intake of wine) or the ridiculously hot weather (which equals a higher intake of beer). Either way, when family pop by or I just feel like an afternoon boost when my energy levels sag, it’s always good to have something on hand so that I don’t reach for an unhealthy choice, like the copious amounts of chocolate we’ve received as Christmas gifts that I can’t seem to re-gift fast enough. (The beer we’ve been gifted however, can stay – a girl's got to have priorities.)
These raw gingerbread cookies can be eaten straight from the freezer and are so quick and easy to make.
1 ¼ cup pitted dates
1 cup of walnuts
½ cup of almonds
1 tablespoon of ground cinnamon
1 teaspoon ground ginger
½ teaspoon of ground nutmeg
¼ teaspoon of ground cloves
¼ teaspoon vanilla
Place the dates in a bowl of warm water and soak for about 10 minutes. Remove from water and squeeze as much liquid out as you can. Set the dates aside.
Blend all the other ingredients in a high-speed blender or food processor (I used a stick-blender) until you get a fine consistency like flour.
Add in the dates and mix with your hands, squeezing the mixture together to form a dough (if the mixture seems too wet add more ground nuts).
Roll one tablespoon of the mixture in your hands to form a ball and if you like, slightly flatten with a fork to form a biscuit shape. You can also flatten out the mixture and shape with cookie cutters. Place biscuits into a container and pop in the freezer. Eat when chilled.