Happy 1st of December!

Today I’m sharing a “christmessy” recipe form my new book Raw Cakes.

Ginger Cookie
To make completely crisp cookies you must have a dehydrator which dries the cookies. If you are not the lucky owner of such a dehydrator you can instead roll the cookies to juicy balls – they are not crisp, but definitely just as delicious in this way.

Makes approx. 20

  • 400g dates, stones removed
  • A 3 cm piece ginger, finely grated
  • 1 pinch Himalaya salt
  • 2 tbsp agave syrup, raw honey og date sirup
  • 380g shredded coconut

Blend dates, ginger, salt and agave syrup to a smooth paste.  Add a little water to make it easier to mix.  Thoroughly mix the date paste with shredded coconut and roll out the pastry to approx. ½ cm thick.  Cut out the cookies with a biscuit cutter or use a glass with a very thin rim, e.g. a champagne glass.  Place the cookies on the dehydrator trays and dry for approx. 8-10 hours.  The cakes will keep in an airtight container for up to 4-6 weeks (if you can keep your fingers away from them for that long!)

Tip:

Before you roll out the sticky pastry it is a good idea to place a piece of baking paper underneath and on top of the pastry. This way it will not stick to the table top or the rolling pin.

GINGER

is used both to treat colds and influenza, digestive problems and to relieve nausea in motion sickness or pregnancy.  Ginger strengthens circulation and relieves pain and inflammation.