I wanted to share this recipe that I love to make for Christmas dessert. I’ll be honest – I prefer to serve a variety of small treats after Christmas brunch/dinner instead of a lot of heavier pies and cakes. At this point in the month, I feel like small bites are much more appreciated. Gingerbread is a must, of course, and perfect for my husband who is allergic to chocolate. Gingerbread is quintessentially Christmas. Naturally sweetened, vegan and gluten free. Plus, protein-packed.
These are really easy to make and just need about 20 minutes to set up in the fridge or freezer. I also store in the fridge to keep them firm. My other tip is to use really fresh Medjool dates.
1 heaping cup of walnuts
1 cup of gluten free rolled oats (I prefer Bob’s Redmill)
3 teaspoons of ground ginger
2 teaspoons of ground cinnamon
1 tablespoon of maple syrup
1-2 pinches of salt
8 Medjool dates, pitted
4-5 pieces of crystalized ginger (I used it from Trader Joe’s)
Into your food processor add your walnuts and process down to smaller bits. Then add oats, spices and maple syrup. Pulse 4-5 times. Then add dates and ginger and blend until one large ball forms. Stop processing. Using a tiny scoop, roll the dough in between your palms until you have a symmetrical ball. Place on a tray and freeze or refrigerate until they firm up (20 minutes). Before serving, let them sit out for about 10 minutes or so.
I’ve been banging out the mileage wrapping up 2015. I’ve been running intuitively lately and just going by feel. Some days I feel sluggish and others feel awesome. I typically run in the dark, very early morning, so I don’t really pay attention to my stats on my watch until I’m done. Last week I finished out over 57 miles. This week looks like this:
Sunday: 15 miles outdoor
Monday: 8 treadmill miles/weights/core
Tuesday: 10 treadmill miles
Wednesday: Rest day. Prepping for our guests to arrive.
That’s it from now. Wishing you all a wonderful blessed Christmas with friends and family.
— Knead to Cook