Friday, December 13, 2013

Gingerbread Bites

On to Gingerbread season! At our place, dark blackstrap molasses ginger made with whole wheat flour reigns supreme. I bake a couple of huge double batches and we make gingerbread houses (with real candy!) and gingerbread people, trees, bells, stars... I've also been making gingerbread smoothies, gingerbread pancakes, gingerbread lattes, and gingerbread oatmeal.

So I decided a healthy gingerbread ball would be a great addition to the gingerbread repertoire. So we don't just stuff ourselves with the cookies.

Blackstrap molasses is a great source of both calcium and iron. These bites are sweetened only with the molasses and date purée, but they'll take the edge off any sweet tooth.

Gingerbread Bites

1/2 cup pumpkin seeds
1 cup oats
2 Tbsp puréed dates (soak dares overnight, then blend with some of water to make a smooth, thick paste. It'll keep for at least a week on the fridge)
1-2 Tbsp blackstrap molasses
Cinnamon and ginger to taste
Pinch of salt

Grind pumpkin seeds in food processor until finely chopped. Add other ingredients and pulse a couple times. The process until a ball forms. Taste a bit and add more spice if needed. Roll in balls. Made about 18.

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