This guest recipe comes from Monique Cormack, part Lawyer, part trainee-nutritionist, and Founder of Nourish Everyday, London’s newest bespoke healthy catering service.
Although a very recent move from Sydney to London, Monique has been a welltodo London follower since day one – so it seemed quite apt to have Monique share a festive recipe in celebration of her arrival. She’ll be popping up around London with her delicious and wholesome snacks.
These Vegan Gingerbread Globes are free from wheat, dairy, gluten and refined sugar, but aren’t free from deliciousness! Basically they taste like Christmas has come early…
Vegan Gingerbread Globes
Serves: approximately 12 balls, depending on size
Total Time: 30 minutes
Notes: Gluten-free (using certified GF oats)/wheat-free, dairy-free, refined sugar-free. Suitable for vegans. Grain-free option in substitution notes below.
- 10 organic dried dates*, soaked in hot water for 10 minutes to soften
- 1/2 cup organic dried raisins*
- 1 cup raw cashews
- 1/2 cup gluten-free rolled oats
- 1/4 cup ground almonds
- 2 tbsp rice malt syrup
- 1 tbsp coconut oil
- 2 tsp ground ginger (adjust more or less depending on taste preference)
- 1 tsp ground cinnamon
- 1 tsp mixed spice
- 1/2 tsp ground nutmeg
- 3/4 cup organic desiccated coconut*, for rolling
*buy organic dried fruit and coconut to avoid getting the stuff that has been preserved with sulfur dioxide.
- Place all ingredients except the desiccated coconut in a food processor and blend together until you have a nice, sticky “dough”. You may still have a few little chunks of cashews and raisins in there; I prefer the balls like that so they have a bit of texture. If your mixture feels too wet, add a little extra ground almonds.
- Scatter the desiccated coconut along the bottom of a tray.
- Scoop out heaped tablespoons of the dough and roll into a ball^. Repeat until you’ve used up all the mixture.
- Toss the balls in the coconut to coat.
- Store in the fridge for up to three weeks, or freeze for up to 3 months if need be.
^Tip: Wear disposable food-safe gloves, or very slightly wet your hands, to stop the mixture sticking to your hands during the rolling process. It makes the hugest difference!
Substitutions: Swap the GF oats for approximately 3 tbsp coconut flour for a grain-free version (you may need to add a little extra ground almonds too to balance the consistency).
Monique is a lawyer-turned-trainee-
nutritionist who has just moved across to London from Sydney. She loves to see people enjoying delicious, nourishing food and advocates focusing on real, unprocessed whole foods. Monique blogs healthy recipes and nutrition tips on her website, Nourish Everyday, offers bespoke catering services and occasionally pops up at local markets.
Follow on Instagram: @nourisheveryday