Prep time:10 minutes
This energy-filled and gluten-free recipe is so easy and quick to create. With it's combination of spices such as nutmeg, cinnamon, ginger and cloves, these snack balls are an ideal recipe for the colder months for their ability to build up the immune system and fight off infections such as cold and flu that are often rampant in colder weather. Plus this is my favourite gingerbread spice mix that I use all the time. Always check the expiration date of your spices as these are the powders which are used in little quantities normally for any recipe, so these powders tend to last for a long time. You do not need an oven , or a pan to make these delicious snacks. Just a food processor will get your job done.
Dates are a great source of fibre, energy and many vitamins and minerals. Oats and buckwheat are super nutritious and are high in fibre and protein-boosting digestion and weight loss. Not only will you enjoy these gingerbread balls but you will also reap the benefits of this nutrient-packed recipe.
- 1 1/4 Cup pitted dates
- 1/4 Cup buckwheat flour
- 3/4 Cups rolled oats
- 1 Teaspoon cinnamon powder
- 1 Teaspoon ginger
- 1/2 Teaspoon nutmeg
- 1/4 Teaspoon vanilla extract
- 1/4 Teaspoon cloves
- 1 Tablespoon coconut sugar
Place all ingredients, excepts dates in a food processor to create a flour like consistency.
Add in half of the dates and blend well, then add the remaining dates and combine well until you form a dough.
Using a tablespoon, scoop out one portion and form into a ball. Repeat until you have used up all of the dough. If desired sprinkle some coconut sugar on top. Quick and simple!
You can store the raw gingerbread balls in an airtight container for 2 to 3 days or in the refrigerator for up to a week.