Tag: gingerbread

Gingerbread Bliss Balls {vg, gf}

Published on by nathaliejasmin2019Leave a comment

I am continuing my bliss balls obsession with a new flavour that is just perfect for the current season – autumn! While autumn here in the southern hemisphere doesn’t necessarily go hand in hand with gingerbread, the shops in Germany and other Northern and Central European countries start to fill up with all kinds of gingerbread-y goodies as soon as the leaves turn yellow. And because gingerbread is so delicious and comforting all year round – not just in the lead-up to Christmas – here’s my gingerbread bliss balls.

The idea for gingerbread bliss balls has been at the back of my mind for a while. After all, if you make carrot cake bliss balls and cookie dough bliss balls, why not turn other baked favourites into healthy snacks as well? I am pleased to say that these babies are utterly delicious! They are spicy, warming, comforting, full of flavour and just divine. I love all my bliss ball creations – if I do say so myself – but I think this is by far my new favourite. So make these now or bookmark this page if you are craving something really delicious and really healthy or frantically looking for Christmas presets (or any presents) in a few months’ time.

These gingerbread bliss balls are of course vegan and gluten free, but they are also nut free, which is great if you are watching your fat intake or struggle with nut allergies. My gingerbread bliss balls are therefore also great for kids’ parties and toddler snacks, in which case you might want to ease up on the spices a bit. Featuring dates, oats, maple syrup and an array of spices, these gingerbread bliss balls are refined sugar free, packed with fiber and magnesium, antioxidants, vitamins and minerals, while cinnamon helps to lower blood sugar, ginger has anti-inflammatory effects, and cardamom aids detoxification.

If that is not enough to convince you, these balls take just a few minutes to prepare!

Gingerbread Bliss Balls
Gingerbread Bliss Balls

Gingerbread Bliss Balls

Makes 12-15 bliss balls

2 cups rolled oats
6 Medjool dates
1.5 teaspoons ground ginger
1.5 tsp ground cinnamon
half a tsp nutmeg
half a tsp cardamom
2 tbsp maple syrup
half a tsp gingerbread spice

First, process the oats in a high powdered blender until a coarse meal forms. Add the other ingredients and blitz until you achieve a malleable consistency. Shape 12 to 15 balls and store in the fridge to firm up a little. They can last in the fridge in an airtight container for up to two weeks. But I doubt they will last that long. 😉

Enjoy!

Vegan Ginger Snap Biscuits {vg, gf, lf}

Published on by nathaliejasmin2019Leave a comment

As you might know, I am a big fan of legumes. From falafel to hummus to stews, it would be easier to list my recipes without lentils, beans, chickpeas and co. than the one with them as there are so many! And the reason for that is simple – they are delicious, filling, cheap, and prepared in a jiffy. They are full of fiber and a very good plant-based source of protein. Together with grains, any legumes form a complete protein. Take that, omnivore! But if you think, grains and legumes are only for soups and salads, you haven’t tried my vegan ginger snap biscuits yet!

Vegan Ginger Snap Biscuits
Vegan Ginger Snap Biscuits

You are probably wondering what on earth is going on here. A post about vegan ginger snap biscuits and then all the carry-on about legumes? Makes no sense? Not so fast! With recipes floating around for cookies and biscuits containing beans (yes, you read that right), the idea to give your afternoon snack a protein and fiber boost while lowering the fat content isn’t exactly new, but I thought I’d update my old ginger snap biscuit recipe and bring you a sparkling new, vegan, gluten free and lowfat version!

These babies are not only a cinch to make, they are also a guilt-free treat, and a very satisfying at that. Even my hubby was excited and he usually doesn’t like healthified snacks at all, so take that as one more reason to get the cannellini bean tins out!

Vegan Ginger Snap Biscuits {vg, gf, lf}

Makes 25

1.5 cups rolled oats
1.5 cups besan (chickpea) flour
1/2 tbsp glutenfree baking powder
1 tsp ground cinnamon
1 tsp (or more) ground ginger
1/2 tsp ground cloves
1/2 tsp freshly ground sea salt
pinch of cayenne pepper
1 tin cannellini beans (reserve 6 tbsp of the liquid from the can, see next row!)
6 tbsp aquafaba (cannellini bean “brine”, i.e. the liquid from the can)
3/4 cup brown sugar

Combine dry ingredients (oats, besan, baking powder, spices and sugar) in a medium-sized mixing bowl. Process the beans with the aquafaba in a high-powered blender and add the resulting mush to the dry ingredients. Heap a teaspoonfull each on a prepared baking sheet and bake in a preheated oven at 180 °C for 15 minutes until lightly golden at the edges. Taste best on the same day but can be kept in an airtight container for up to a week.

Vegan Ginger Snap Biscuits
Vegan Ginger Snap Biscuits

Enjoy!