DESSERT, ORGANIC, PLANT-BASED, RECIPES, SWEET, WFPB, WHOLE FOOD

Ginger Berry ‘Christmas’ Kisses | Wholefood + plant based

A quick little Cristmas treat for you. These are my favourite festive cookie to make. Simple, quick, wholefood and plant-based! 

Complete with all the festive flavours and that nice ginger kick. They make the perfect chewy ginger bread man too! 

Bake a batch and your house is bound to smell cozy and festive. 

Merry Christmas and enjoy! 

x Harry 

P.S. This recipe is from my second book WHOLE along with 111 other delicious simple plant-based wholefood recipes!  
Makes about 8 biscuits 
Prep time: 5 minutes 
Cook time: 15 minutes 
Difficulty: Easy
1 cup (100g) chickpea (besan) flour* 
1 teaspoon vanilla powder* 
1 teaspoon cinnamon powder
½ teaspoon baking powder 
1 pinch salt 
1 tablespoon hulled tahini* 
1 tablespoon fresh ginger, minced 
8 medjool dates*, pitted 
¼ cup (35g) frozen berries
Pre-heat oven to 180°C/356°F fan forced.


Line a tray with baking paper.


Combine all dry ingredients in your food processor and pulse to combine. Add tahini, ginger and dates and blend until a dough is formed.


Press a few frozen berries into each biscuit. Place in the oven to bake for 10 minutes.

COOKS NOTES

* You can swap fresh ginger for 1/2 teaspoon dried ground
* You can swap dates for maple syrup. They also act as a binder so if you want to swap for another sweetner of your choice increase the amount of tahini accordingly
* Any smooth nut or seed butter will change the flavour but can be used instead of the tahini. 
* Any natural and organic vanilla can be used instead of powder. 
* Any frozen berries will work. 

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