Gingerbread Men (and tips for healthier holiday baking)
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Cook time: 
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  • 1 c Pumpkin Seeds, ground up into a flour
  • ¼ c Hemp Hearts
  • 8 Medjool Dates
  • 6 Dried Plums
  • 1 Tbsp Extra Virgin Coconut Oil
  • 2 Tbsp Coconut Flour
  • 2 Tbsp + 1 tsp Flax seed, freshly ground
  • 2 Tbsp Molasses
  • 1 Tbsp + 1 tsp Dried Ginger
  • 2 tsp Ground Cinnamon
  • ½ tsp Ground Cloves
  • ½ tsp Dried Turmeric
  • ½ tsp Ground Black Pepper
  1. In a food processor, blend up the pumpkin seeds until they are a fine-ish flour (not butter...)
  2. Add the dates everything else except for the flax and blend (you may have to turn it on/ off/scrape down a few times) until quite smooth.
  3. Add the ground flax and blend until very well mixed.
  4. Shape into a disc, wrap well and let sit in your fridge for several days (the flavours get better with time).
  5. When ready to roll it out (you can also roll it right away), unwrap and place between two pieces of parchment paper.
  6. Once the dough reaches a spreadable temperature, roll it out with a rolling pin, between the parchment (to avoid it sticking to your rolling pin) to less than a cm (1/4 inch?) and cut out using your fave cutters.
  7. If you have a dehydrator and want to keep these (mostly) raw, dehydrate at 105*F for 12 hours (or longer for bigger shapes).
  8. If baking in your oven, preheat it to 200*F and bake for ½-1 hour depending on the size of your shapes.
  9. The wrapped dough and finished cookies (cooked and raw) keep in the fridge for 2-3 weeks and several months in the freezer.
Recipe by The Crushing Cancer Kitchen at