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Gingerbread Chocolate Chip Cookies

25/12/2013

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Last week I made a raw ginger cookie which turned out to be soft and chewy and continuing the Christmas theme I thought I'd combine my love of ginger and dark chocolate together into a gingerbread man! I did bake this cookie, so you get that crunchy texture, and the base for it is buckwheat flour so it's gluten free and good for you. Combined with soft melting dark chocolate and a spicy ginger kick what's not to love!

Ginger is great for digestion, increasing saliva and digestive fluids and have been used for centuries to treat nausea and upset stomach ailments, as well as reducing symptoms associated with motions sickness. It contains potent anti- inflammatory properties, helping with arthritis, relieving swelling and muscle pain.

Buckwheat is a great gluten free alternative, being a fruit seed rather than grain. Being high in manganese, magnesium and fiber. With a GI Index of 54, it lowers blood sugars more slowly than wheat or grain products, aiding in the management of diabetes and helps reduce high blood pressure and high cholesterol. It's very versatile ingredient, from buckwheat pancakes, or cookies, to soba noodles, it's a wonderful alternative to both wheat and grains.

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Gingerbread Chocolate Chip Cookies


Dry

1 1/2 cups buckwheat flour
1/3 cups crystallized chopped ginger
1/2 cup chopped dark chocolate
1/2 tsp cinnamon
1/2 tsp allspice
1/4 baking soda
1/8 tsp celtic sea salt

Wet
1 TBS flaxmeal
4 TBS applesauce
3 TBS ginger juice
3 TBS warm water
1 TBS raw sugar (coconut sugar)
1 TBS maple syrup
1 TBS molasses
1 tsp vanilla essence



1. Preheat the oven to 160˚C

2.
Mix all dry ingredients in a large bowl

3. Mix all wet ingredients together until sugar melted and flaxmeal has been mixed in well

4. Add the wet to the dry, mix and knead until it becomes a dough consistency

5. Form into either cookies shapes ( I made gingerbread men rough 2cm high)

6. Put into the oven for 10-12 mins

7. Leave out to cool for another 10 mins, unless you want a hot and melting chocolate cookie, then go for it!


* this recipe has a ginger kick to it, if you want a more subtle flavour, use 1-2 TBS of ginger juice instead and substitute either water or apple sauce to make up the quantity



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    "I am not what happened to me,
    I am what I choose to become"
    Carl Gustave Jung

    I'm Binny, a full time Bikram Yoga teacher and studio owner that lives in Perth, Australia.

    I started this blog to share the things I love the best in the world: being healthy and happy, food (especially raw), yoga, traveling and most importantly, learning how to love and be true to myself.

    I suffered from severe digestive problems when I was younger, being gluten and lactose intolerant, and developed compartment syndrome and fibromyalgia in my teens. I have lived with constant pain for over 16 years now.

    Over the past 10 years, I've shifted to a mainly plant based diet and realised that being well and healthy is a way of life. I have been teaching Bikram yoga since 2011, in the US and Australia. Due to my health issues I've also had a lot of bodywork done as well as explored alternative therapies.

    I've become much more aware of myself as a result of all this - physically, mentally, spiritually and emotionally. Right now I love my life. In my career I love what I do and I do what I love. I have traveled to some amazing places around the world and made lifelong friends. In between working and traveling, I cook up a storm in the kitchen, especially raw  desserts, spend time with the people I love the best, which now includes a yoga husband, a mini yogini Estell, and our dog! I try to listen to my body the best I can.

    I truly believe that we all have the power and the capabilities to heal our own bodies, to nourish the spirit and seek our own happiness and life's purpose. This my journey...

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