Get 10% off of this juicer shrsl.com/40gkt OR Use code : HEALTHYVEGAN
GINGERSNAPS
1 cup oat flour
1/4 cup almond flour
1/3 cup date sugar
1/4 cup date paste
1/4 cup nut or seed butter
1 flax egg (1 tbsp flax + 2 tbsp water)
1 tsp ginger powder
3/4 tsp cinnamon
1/8 tsp ground cloves
1 tsp vanilla extract.
In a bowl combine your wet ingredients. In a separate bowl combine your dry ingredients. Combine wet and dry ingredients and mix/knead to form a ball.
Roll dough between 2 pieces of parchment paper until (1/8 to 1/4 inch thick) Use a cookie cutter to cut cookies and place them on a parchment lined baking sheet.
Alternatively, roll into even balls and press to 1/8 or 1/4 of an inch.
Bake at 325 for 10-15 minutes or until cookies are lightly golden. Allow to cool.
GINGERBREAD COOKIES
Wet Ingredients:
1/3 cup date paste
¼ cup + 2 tbsp nut butter
1 flax egg (1 tbsp ground flax + 3 tbsp water combined)
½ tsp vanilla extract
Dry Ingredients:
2 cups almond flour
1.5 tsp ginger
½ tsp cinnamon
⅛ tsp cloves
⅛ tsp salt
Optional: ¾ tsp baking soda for
For icing combine:
1 tbsp date paste
1 tbsp raw creamy cashew butter
2 tbsp plant milk
1/4 tsp vanilla extract
Note: You may sub ¼ cup of date syrup for date paste.
For nut-free:
Sub tiger nut flour for almond flour
Sub seed butter for nut butter
Preheat the oven to 350 F.
Prepare the icing by combining the ingredients.
In a bowl combine your wet ingredients.
Combine your dry ingredients in a separate bowl.
Add your dry ingredients to your wet ingredients. Mix to combine.
The dough may be a little sticky, so you can scoop 1-2 tbsp at a time onto a parchment-lined pan. Flatten slightly using a glass and a piece of parchment paper.
Alternatively, roll the dough 1/4 -1/2 inch thick and cut with cookie cutter.
Bake for 10-12 minutes. Allow to cool slightly and transfer to a rack using a flat spatula.
Combine icing ingredients and drizzle over cooled cookies or dip the tops of the cookies. Enjoy!
CRANBERRY APPLE CIDER
2 green apples
2 red apples
1 cup cranberries
1-inch fresh ginger
¾ water
½ cinnamon stick
2 whole clove
Add water, cinnamon, and cloves to a small pot and bring to a simmer. Allow to gently simmer for 10-15 minutes or until water is reduced to half.
JUICE YOUR FRUITS
Juice apples, cranberries, and ginger.
Add fresh juice to the spiced water mixture. Bring to a simmer. Serve and Enjoy!
EGGNOG
2 cups plant milk
1 ½ cups cashews soaked for min. 2 hours
7 dates
1/4 tsp cinnamon
1/4 tsp nutmeg
¼ tsp turmeric
1 tsp vanilla
Pinch cardamom (optional)
INSTRUCTIONS
Combine all ingredients in a high-speed blender. Blend until completely smooth. Pour over ice.
FOR HOT VERSION
You can heat it up. When it’s heated it will thicken, so adjust it to your desired thickness using additional plant milk.
