Once the sweet gingery aroma hits your nostrils, it will feel just like Christmas.

Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.

Here are some of the ingredients you’ll need:

Spelt flour
Baking powder
Ground cinnamon
Salt
Coconut or rapadura sugar
Maple syrup

Print

Ginger Snap Cookie Shapes

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Author Berleena Eberle for Brenda Janschek Health & Lifestyle

Ingredients

• 2 cups spelt flour
• 1 tspn baking powder
• 1 tsp - 1 tbsp ground cinnamon
• 1 tbsp ground ginger
• 1/2 tspn sea salt
• 1/2 cup melted butter
• ¼ cup of coconut or rapadura sugar
• ¼ cup of maple syrup
• 1 large egg well beaten
• 1-2 lemons zested

Instructions

• Preheat the oven to 180 degree. Line 2 trays with unbleached baking paper.
• In a large bowl whisk together the flour, baking soda, cinnamon, ground ginger, and salt.
• In separate bowl mix together the melted butter, coconut sugar, maple syrup, egg and lemon zest.
• Pour butter and sugar mixture over the flour and mix together to form a dough. If dough is too wet add a little more flour, if too dry add a little water.
• Dust some flour over a clean and dry bench top. Using a rolling pin, roll dough to 1 cm thick. Use a cookie cutter to cut out shapes of approx 20 +cookies laying on pre prepared baking paper.
• Bake for 7-10 minutes or until cookies slightly darken and become fragrant.

Notes

Lunchbox friendly

If you make these and share them on instagram, remember to tag me @brendajanschek.

Otherwise feel free to pm me your photos via Facebook. I get a total kick out of seeing you bring my recipes to life!

If you’d like to see a round up of our favourite holiday celebration food recipes just click here.

Berleena has been the wonderful recipe developer helping me create a series of delicious recipes, here’s a bit more about her…

Berleena Eberle — Food Mindset Coach
Berleena specialises in helping her clients develop a healthy relationship with food and their body. Her clients know how to deal with food triggers, let go of guilt, identify cravings and make healthy eating simple again with nutrient-rich, real food. Berleena strips back nutritional confusion to develop an intuitive eating approach.

Whether you like you cakes raw, fancy, allergy-free, gluten-free, rich, indulgent or basic….I’ve got you covered.

Double Whammy Chocolate Cake according to Jo from Quirky Cooking is perfect for those fancy occasions.

And she reckons her Flourless Chocolate Espresso Cake is a great for those semi-fancy occasions.

Double Chocolate Banana Slab Cake by me is an easy one for everyday and perfect for lunchboxes.

Magic Bean Chocolate Cake by Clevercook is a massively popular one.

Avocados in the Raw Chocolate Cake by Clevercook. Holy yummy richness!

Rich and Delicious Chocolate Muffins (which can easily be turned into a cake) by Brenda Janschek Health and Lifestyle

Best Ever Gluten Free, Dairy Free, Nut Free Chocolate Cake by 84th and 3rd

Chocolate Coconut Cupcakes by Alexx Stuart which can also easily be turned into a cake.

Easy One Bowl Chocolate Raspberry Cake by Lisa Corduff. Chocolate and raspberries is on of my personal favourite combos.

Gluten-Free Brownie Cake by Brenda Janschek Health and Lifestyle

Chocolate Yoghurt Cake by Natural New Age Mum

Gluten-Free, Grain-Free Chocolate Chia Cake by Tania Hubbard

Hot Chocolate Cake by Brenda Janschek Health and Lifestyle

If you make any of these recipes please do take photos and send them to me.

If you share them on instagram, remember to tag me @brendajanschek. Otherwise feel free to pm me your photos via Facebook. I get a total kick out of seeing you bring my recipes to life. 

And remember, if you haven’t already, grab your copy of my new Easy Wholefood Luncbboxes here.

Bren x

I personally adore dates which make up the base of most bliss ball recipes, but I am often asked if I have a recipe with a replacement for dates and which are nut-free and I always send across this Raw Cacao Ball recipe which uses desicatted coconut instead of dates.

With 5 simple pantry ingredients these make a quick, delicious, portable snack perfect for the school lunchbox, to throw in the gym bag, or as an afternoon snack.

Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.

Here are some of the ingredients you’ll need:

Desiccated Coconut – full of fibre and good saturated fats (the medium-chain kind) which make you feel nice and full, and coconut has anti-bacterial, anti-viral and anti-fungal properties.

Cacao powder – a raw and unprocessed superfood that contains iron, fibre, zinc, potassium, calcium. The anti-oxidants can help your body decrease inflammation and slow cortisol (stress hormone) production, stimulating feelings of wellbeing and euphoria. Cacao is known to lower blood pressure, adding to a feeling of calm. NB: Cacao contains theobromine which is a mood enhancer so I don’t recommend it for kids under 2yrs of age.

Coconut oil – boosts HDL cholesterol (our good cholesterol), high in anti-oxidants also, antimicrobial. Balances blood sugar and detoxifying. The fatty acids in coconut oil help the hormones get to where they want and need to go in the body, and so support the creation, processing and elimination of estrogen and progesterone, leading to hormonal balance.

Raw honey – contains beneficial compounds such as pollens, enzymes and anti-oxidants, full of vitamins and minerals.

Maple syrup – contains lots of zinc plus other vitamins and minerals which have cardiac benefits.

Vanilla powder– contains anti-oxidants, calms the nervous system, fights infections.

If you’re looking for more recipe inspiration, take a look at my recipe ebook, Easy Wholefood Lunchboxes.

It’s packed with 40 delicious nut-free, refined sugar-free sweet and savoury recipes which have all been kid-tested and approved!

Print

Raw Cacao Balls

Gluten-free, nut-free, dairy-free

Total Time 15 minutes

Author Brenda Janschek

Ingredients

• 2.5 cups desiccated coconut
• ¼ cup coconut oil
• 1/4 cup of raw honey or pure maple syrup or rice malt syrup add up to 1/3 cup of sweetener if needed
• ½ cup cacao powder
• 1 teaspoon pure vanilla extract or vanilla powder

Instructions

• Put all the ingredients into a food processor and whiz them together well (If you don’t have a food processor try mixing all by hand)
• Mixture should be wet but not soaked. If you find it too wet just add extra coconut and mix; too dry, add more oil
• Roll the mixture into tablespoons size balls with your hands then roll the ball into shredded coconut and place them on a cookie tray
• Pop them in the freezer for approx 20 mins or until they set (doesn’t take long)
• Either store in the freezer (where they become firm, but not frozen) or the fridge

Notes

If popping into lunchbox, ensure you do so with an ice-brick otherwise they will 'melt' due to the coconut oil

If you make this recipe please do take photos and send them to me.

If you share them on instagram, remember to tag me @brendajanschek. Otherwise feel free to pm me your photos via Facebook. I get a total kick out of seeing you bring my recipes to life. 

And remember, if you haven’t already, grab your copy of Easy Wholefood Lunchboxes here.

Other similar recipes you might like are Chocolate Orange Truffles and Brenda’s Breaky Balls. 

Bren x